Ginger Snap Cookies (Paleo, Vegan)

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ginger snap cookies

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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DISCLOSURE OF MATERIAL CONNECTION: Some of the links in my blog are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.” PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that align with the ideals of Healy Eats Real and that I believe would be of value to my readers. FDA DISCLOSURE: Information and statements regarding health claims on this blog have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

Comments

  1. says

    These are delicious! And the warm water is the real trick to gelling the flax. I’ve read somewhere else to put it in the fridge but I’ve never had it gel like it did with warm water for this recipe. Thank you!

  2. says

    Oh, and I also used oat flour instead of almond because I had some made and they still turned out really yummy! :) I posted a picture on Instagram, I would love to tag you if you have an account! My name is @jessieholder.

  3. theresa says

    These were delicious and had a terrific cookie texture. I am a Paleo newbie with only 4 months grain free. Even though I don’t generally eat dessert even before the change I do love tea in the colder months. The consistency was terrific. Great result with the blend of flours. Thank you thank you than you.

  4. New2NoFlour says

    These look delicious! I’m looking for a recipe to make for a holiday cookie exchange party and wondered, are these crispy like traditional ginger snaps? Thank you for the lovely recipe!

  5. Sarah says

    Is the flax needed for the consistency, like its being used as a flax egg?I typically don’t keep it on hand but have chia. Would that work?

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