Gingersnap Cookies (GF, Vegan)
Thin, crunchy and wonderfully spiced, these gluten-free, vegan-friendly gingersnap cookies are a wonderfully festive treat.
Servings: 12
Calories: 87kcal
Ingredients
- 1 cup blanched almond flour
- 1½ tbsp organic coconut sugar or finely blended raw cane sugar
- ⅛ tsp Himalayan salt
- ¼ tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon powder
- ⅛ tsp Ground Nutmeg
- ⅛ tsp ground clove
- 2½ tbsp molasses (unsulphured)
- 2 tbsp coconut oil measured solid
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Combine all dry ingredients in a bowl (almond flour, coconut sugar, salt, baking soda, spices).
- Add the (solid) coconut oil, vanilla extract and molasses to the dry ingredients and combine until a soft dough forms.
- Shape the dough into a log that is about 2" - 2.5" thick, wrap it in parchment paper, and chill it for 10 minutes (or more if needed) until it's set and firmed up.
- Once the dough is chilled enough to be handled, cut into 24 even slices and place each round onto a parchment lined baking tray, leaving about 1" between each cookie on all sides to compensate for spread.
- Bake at 350°F (175°C) for 7-9 minutes or until you see the edges leading to the bottom beginning to brown slightly.
- Remove the tray from the oven, your cookies will be soft, leave them on the tray to cool and set.
- Store your cookies in an airtight container or cookie tin at room temperature or in the fridge for up to a week.
- You can also freeze your uncooked cookie dough log for up to two months before use.
Notes
- You can adjust the levels of the spices to suit your personal preference.
Nutrition
Serving: 2cookies | Calories: 87kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 55mg | Potassium: 61mg | Fiber: 1g | Sugar: 5g | Calcium: 30mg | Iron: 1mg