Gluten Free Vegan Molasses Gingersnap Cookies
whatwhat! ANOTHER cookie recipe this week?
Thats right homies. Another cookie recipe. And its EASY and AWESOME. Have at it!
These molasses gingersnaps are just phenomenal, and super easy. You will find the dough is quite soft and moist, but the coconut flour in them soaks the moisture right up. I would suggest, if you want an even chewier cookie, use solid palm oil instead of grapeseed oil (locally you can find it super cheap at Pantry Plus. Elsewhere, Spectrum makes it and you can buy online). For Paleo/primitive diets- molasses is a bit of a cheat… and use arrowroot stach because at least it is based from a tuber (although this isn’t a TRUE paleo recipe).
Bring on these babies!
The great thing about these gingery cookies is that they are irresistible! Chewy, soft and gingery, you’ll keep going back for more. Now, whatever you do, make sure to bake these on parchment paper or a baking mat. Otherwise, they will certainly burn on the bottom. See substitutions at the bottom of the recipe for help switching ingredients.
Molasses Gingersnap Cookies (GF, Vegan, Primal, Sugar Free)
- 1 ¼ cups almond flour
- 3tbsp tapioca starch Paleo: Arrowroot starch
- ¼ cup coconut flour
- ¼ tsp celtic sea salt
- ¼ tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp cloves
- ½ tsp allspice
- ¼ cup grapeseed oil Paleo: cold pressed olive oil
- ¼ cup fancy molasses Paleo: try yacon syrup or agave nectar or honey
- ½ cup cane sugar Paleo: omit
- Mix the dry ingredients, then sift them.
- In a separate bowl, mix the wet ingredients.
- Add the wet to the dry.
- Roll the dough in balls smaller than a golf ball.
- Dip the balls in the sugar.
- Place on cookie sheet (use parchment paper or a baking mat, or else they will certainly burn). Bake at 350 for 6-7 minutes. If you want them dryer, bake till 8 minutes.
- When ready, press down gently with a spoon. Let cool 20 min before placing on cooling racks.
Tapioca Starch: arrowroot, potato, or corn starch. Grapeseed Oil: melted palm oil, olive oil or canola oil. Cane Sugar: granulated white sugar, or sucanat.