Best gingersnaps EVER (GF & DF)

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Ingredients

• 6 Tbsp coconut oil (soft or melted)

• 1/2 cup coconut sugar or maple sugar

• 3 Tbsp blackstrap molasses

• 1 egg

• 1 3/4 cup blanched almond flour

• 1/2 cup tapioca flour or arrowroot

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground cloves

• 1/2 tsp baking soda

• 1/4 sea salt

• coconut sugar for rolling dough balls in (optional)

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Instructions

1. Preheat your oven to 350°F and line two large baking sheets with parchment paper.

2. In a large bowl, use an electric hand mixer to beat together the coconut oil, coconut sugar, and molasses until smooth and creamy. Add in the egg and vanilla, mixing until fully combined.

3. In a separate bowl, whisk together the almond flour, tapioca flour, cinnamon, ginger, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until you form a dough. Chill the dough in the refrigerator for at least 30 minutes, making it easier to roll into balls. If you plan to roll the cookies in coconut sugar or a sugar of choice, pour it into a shallow bowl while the dough chills.

4. Once chilled, roll the dough into 1-inch balls, then coat each one in sugar before placing it on the prepared baking sheets. Space the cookies about 2 inches apart, using both sheets to fit all 24 cookies. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the tops have cracked. For softer cookies, transfer them to wire racks to cool completely.

   Enjoy :)