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Gingersnaps
Dairy Free, Gluten Free, Paleo
Yield: 23 Cookies
Ingredients:
- 1/4 cup Coconut Oil melted
- 3/4 cup coconut sugar
- 3 tbsp Molasses
- 1 egg
- 1 1/2 cups almond flour
- 6 tbsp coconut flour
- 1 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 tsp baking soda
Directions:
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- In a large bowl, combine coconut oil, sugar, molasses and egg.
- Add in the almond flour, coconut flour, ginger, salt, and baking soda.
- Stir until completely mixed.
- Make 2 tablespoon balls and roll in additional coconut sugar.
- Use fork and flatten balls.
- Place 1-2 inches apart on the cookie sheet and bake for about 15 minutes.
- Cool on cooling rack.