Paleo Ginger Snaps
Makes 25-30 snaps
What you need:
2 cups almond flour/meal
1/4 cup coconut oil
3 tbsp pure maple syrup or coconut nectar
1 tbsp organic blackstrap molasses
1/4 tsp aluminum-free baking soda
dash of himalayan salt
1/2 tsp "true" Ceylon cinnamon
1/2 tsp fresh grated ginger
1/2 tsp ginger powder
1/4 tsp ground cloves
Coconut sugar, as needed (for rolling)
What to do:
-Pre-heat oven to 350 degrees F and line a baking sheet with parchment paper.
-Add all ingredients to a medium mixing bowl and mix until smooth and evenly combined.
-Wrap the bowl with saran wrap and place dough in the refrigerator for 10 minutes. When you remove the dough it will be smooth and easy to work with.
-Rip off heaping tablespoon sized pieces of dough, and roll out into little ginger snap balls, gently flatten and lightly roll in coconut sugar, then place on prepared baking sheet. Continue until all of the dough is used.
-Bake for 10-15 minutes (until golden brown) or less if you are doing the smaller cookies. Remove before the sugar burns!
-These cookies can be very fragile. When you remove your cookies from the oven let them sit on the baking sheet for 5-7 minutes before transferring them to a cooling rack. This will ensure that they stay set in their form.
-Store in an airtight container