Buy Now → Fresh Ginger Cookies (Gluten Free, Paleo)
These ginger snaps are thin and crispy with a little bit of chew in the middle. Fresh ginger gives them a spicy, warm, sweet flavor. They need at least 30 minutes to chill so plan ahead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Snack
- Cuisine: Gluten Free, Diary Free, Paleo
Ingredients
Scale
- 1 3/4 cups blanched almond flour, (196 grams)
- 1/2 cup tapioca flour or arrowroot, (60 grams)
- 2 Tablespoons fresh ginger, grated on a microplane (3” piece)
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 Tablespoons coconut oil refined, soft at room temperature, (84 grams)
- 1/2 cup coconut sugar, (90 grams)
- 1 large pastured egg at room temperature
- 3 Tablespoons blackstrap molasses
- 1/4 cup organic granulated sugar or raw sugar for rolling
Instructions
- In a medium bowl combine the almond flour, tapioca, cloves, baking soda and salt.
- In a large bowl using an electric hand mixer, beat together the coconut oil, fresh ginger, and coconut sugar until light and fluffy (about 1-2 minutes).
- Beat in the egg and molasses until smooth.
- Gently mix in flour mixture until just combined. Mix until the flour is just absorbed into the dough, about 30 seconds. If you over-mix the dough your cookies can become crumbly.
- Chill in the freezer for 30 minutes or 1 hour in the refrigerator.
- Preheat your oven to 350° F.
- Put granulated sugar into a shallow bowl.
- Scoop dough balls about 1 1/2 Tablespoons each (21 grams)*. Roll between your palms into a ball and then roll in the granulated sugar.
- Place 2 inches apart onto ungreased baking sheets. I get 12 cookies per cookie sheet. If you’re working in batches, keep the dough chilled in between batches. Sprinkle a little more sugar over the tops.
- For cookies that are crispy all the way through, bake until the edges are nice and brown 15-20 minutes. For cookies with a slightly chewy center and crispy edges, bake for 11-12 minutes or until edges are just browning and tops are crinkled.
- Cool for 2 minutes on the baking sheet, then carefully transfer to wire racks to cool completely.
- Store the cookies loosely covered at room temperature for up to 5 days. Enjoy!
Notes
I use a cookie scoop but it’s optional.