Healthy Gingersnap Cookies
Try these delicious and healthy Christmas cookies! One of my favourite recipes!
- 1/4 Cup Coconut Oil melted
- 1 Cup Coconut sugar lightly packed + more for rolling
- 1 Egg white
- 1 1/2 Cups + 1 Tbsp Almond Flour * 5.4 oz
- 1/4 Cup + 1 tsp Coconut Flour * 1.2 oz
- 1 3/4 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Ginger powder
- 2 tsp Cinnamon
- 2 Tbsp + 2 tsp Molasses
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
- In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Set aside.
- In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
- Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.
- Once the dough has chilled, Roll 1 Tbsp sized balls and roll the balls around in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
- Bake until the edges begin to go darker brown and top is nice and crackly, about 19-20 mins. (SEE NOTE ***) The cookies will feel VERY soft, but they will crisp up A LOT once cooled.
- Let cool completely on the pan and then DEVOUR.
* I know the measurements are very exact, which is why I HIGHLY recommend using a scale to weigh your flour. Due to varying sizes of measuring cups, you may get a different amount, causing your cookies to not be as perfect.
**Parchment paper is VERY important here. If you don't use parchment paper, your cookies will NOT come off the pan.
*** I baked my cookies on a light colored baking sheet. I also tested them on a dark baking sheet, and they only took about 10-11 minutes. So watch closely for the edges to begin to darken.
Check out Thrive's Pinterest Page for more delicious recipes!