Best Paleo Gingersnaps - Whole Girl | Paleo Recipes & Empowerment

Scale

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

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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.