Gluten Free, Paleo, and Vegan Ginger Snap Cookies

Name: Gluten Free, Paleo, and Vegan Ginger Snap Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12 cookies
Ingredients: 2 tbsp virgin coconut oil; 1/3 cup almond butter; 1/4 cup molasses; 1/2 cup coconut sugar; 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water); 1 tsp vanilla extract; 1 tsp ground ginger; 1.5 tsp cinnamon; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp nutmeg; 1/2 cup coconut flour; handful of coconut sugar; sprinkle of cinnamon; sprinkle of ground ginger

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
12 cookies
Course
Dessert
Cuisine
American

Gluten Free, Paleo, and Vegan Ginger Snap Cookies

Jayce Carter

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These ginger snap cookies are deliciously chewy with tons of flavour from the molasses and warm spices. These gluten-free, paleo, and vegan ginger snap cookies are sure to be a hit with your friends and family!

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Ingredients

Servings

2 tbsp virgin coconut oil solid and slightly softened
1/3 cup almond butter
1/4 cup molasses
1/2 cup coconut sugar
2 flax eggs (2 tablespoons flax meal + 5 tablespoons water)
1 tsp vanilla extract
1 tsp ground ginger
1.5 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup coconut flour

To roll the dough in

handful of coconut sugar
sprinkle of cinnamon
sprinkle of ground ginger

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Instructions

Heat the oven to 350 and line a sheet pan with parchment paper.
In a bowl or stand mixer, beat together the coconut oil, almond butter, molasses, and coconut sugar until smooth.
Add the flax eggs and vanilla extract and mix until smooth. (To make the flax egg, whisk together the flax meal and water then let sit for 5 minutes)
Add in the rest of the dry ingredients: ground ginger, cinnamon, baking soda, salt, nutmeg, and coconut flour to the wet ingredients. Mix until well incorporated.
In a separate small bowl, combine the side of coconut sugar, cinnamon, and ground ginger to roll the dough in.
Use a medium sized cookie scoop to form cookies and roll in the cinnamon sugar and ginger mixture. Place the cookie dough balls 2ish inches apart on the sheet pan. Then press the cookie balls down a bit because these cookies won't spread in the oven.
Bake for 10 minutes or until the cookies have puffed and are cooked through.
Let cool for 4-5 minutes on the sheet pan outside of the oven and then transfer them to a cooling rack to cool completely.