Chewy Gingersnaps [dairy-free, gluten-free]
Author: 
Recipe type: Dessert
Serves: 36 cookies
 
Ingredients
  • 1 cup almond butter
  • 2 organic eggs
  • 4 Tbsp molasses
  • 1 Tbsp freshly grated ginger root
  • ½ cup organic sucanat [unrefined dehydrated cane juice]
  • ¼ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ½ tsp sea salt
  • ⅛ tsp fresh ground black pepper
Instructions
  1. Preheat oven to 325 degrees.
  2. Lay out parchment paper onto 2 baking sheets.
  3. Add all wet ingredients [almond butter, eggs, molasses + ginger root] to large mixing bowl.
  4. Using hand mixer, mix to combine well.
  5. In separate small bowl mix remaining ingredients. Stir to combine well.
  6. Add all dry ingredients to wet ingredients and mix until cookie batter is well combined.
  7. The mixture will be very thick and sticky and you will have to use a spatula to get the batter off of the mixing beaters.
  8. Next, using a spoon, spoon about 1 Tbsp of mixture onto baking sheet, leaving about an inch of space in between each cookie. The cookies will spread when baking.
  9. Do this until all batter is used up. It should make about 3 dozen cookies.
  10. Place cookies in oven for 5 minutes.
  11. After 5 minutes rotate baking sheets and move cookie sheet from top rack of the oven to the bottom and vice versa.
  12. Cook for another 5 minutes.
  13. The cookies will be done when they have spread out and start to slightly crack on top. The bottoms of the cookies can burn easily so be sure not to overcook them.
  14. Let cool and place in airtight container for one week.
  15. serving suggestion: make an ice cream cookie sandwich by adding a scoop of coconut milk ice cream in between two cookies and enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/chewy-gingersnaps-dairy-free-gluten-free/