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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:

1. Preheat oven to 350° F.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, combine coconut oil, sugar, molasses and egg.
4. Add in the almond flour, coconut flour, ginger, salt, and baking soda.
5. Stir until completely mixed.
6. Make 2 tablespoon balls and roll in additional coconut sugar.
7. Use fork and flatten balls.
8. Place 1-2 inches apart on the cookie sheet and bake for about 15 minutes.
9. Cool on cooling rack.