These ginger snap cookies are so tasty! They’re the perfect winter treat to enjoy with a hot cup of apple cider, hot cocoa or spiced tea.
Ginger Snap Cookies:
Makes about 12 cookies
1/2 cup almond flour (Learn to make your own here)
1/3 cup coconut flour (Where to buy coconut flour)
2 tbsp arrowroot
3 tbsp ground flax seeds* soaked in 3 tbsp warm water
1/4 tsp salt
1/2 tsp baking soda
1/3 cup coconut sugar
1/4 cup coconut oil (Where to buy coconut oil)
1 tsp cinnamon (non-irradiated like this)
1 tsp ginger (non-irradiated like this)
1/2 tsp clove (non-irradiated like this)
2 tbsp molasses
*to grind the flax, use a coffee grinder like this one.
1. Pre-heat the oven to 350°. If you want to make your own almond flour see my tutorial here. In a small separate bowl mix together the ground flax seeds and warm water and let sit until it thickens and gels.
2. In a large mixing bowl or food processor mix together all the dry ingredients.
3. Melt the coconut oil, then place it along with the flax mixture, into the bowl or food processor and mix well. The dough will be thick.
4. Take a small bit of the dough and roll it into a ball then press down to make a cookie shape. Place it on a cookie sheet lined with parchment paper and repeat until all of the dough is gone.
5. Bake at 350° for about 10-15 minutes. Let cool before serving.
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