I just finished my first-ever semester of college yesterday, so I am soooo happy to be in full holiday baking mode now!! To kick off the season, I’m sharing with you a super-special recipe: paleo gingersnaps. They SNAP. They are crunchy, crispy and full of warming molasses and spices.
This recipe is adapted from the lovely Bill and Haley over at Primal Palate; I mainly just made the recipe lower sugar and more heavy on the molasses because that’s how I like my cookies! They’re still plenty sweet though 🙂
These could not be easier to make… seriously, so simple. If you want to see how it’s done, you can check out this little tutorial I made here on TikTok (yes… I finally bit the bullet and started an account… eek).
I hope these can brighten up this weird holiday season for you!
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Best Paleo Gingersnaps
- Yield: 16 cookies 1x
Ingredients
- 1 cup Blanched Almond Flour
- 1 cup arrowroot starch or tapioca starch
- 2 tsp Baking Soda
- 1/2 tsp Himalayan Pink Salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp cloves
- 6 Tbsp unsalted grass-fed butter or sustainable palm shortening (at room temperature)
- 6 Tbsp coconut sugar
- 3 Tbsp blackstrap molasses
- 1 tsp vanilla extract
- 1 large egg
Instructions
- In a large bowl, whisk together the dry ingredients until smooth.
- In a medium bowl, combine the butter and coconut sugar and whip using a stand mixer until fluffy and smooth. Add the molasses, vanilla and egg, and whip until smooth. Pour into the dry ingredients and mix until fully combined.
- Place the dough in the freezer to chill for 1/2 an hour.
- Preheat your oven to 350ºF and line a cookie sheet with parchment paper.
- Using a cookie scoop, roll the dough into balls (about 16, but only bake 12 at a time), evenly spaced apart. Using the palm of your hand, SLIGHTLY press down the tops of the balls.
- Bake for about 14-16 minutes or just until the tops are firm, then let them cool for at least 15 minutes to crisp up. ENJOY! Store leftovers on a plate at room temperature covered in a paper towel and they will stay crispy for 2-3 days.
