Sometimes you just need a cookie. Sometimes I just need a ginger snap cookie. They remind me of my childhood. This paleo cookie is made with coconut flour. Baking with coconut flour can be a fun adventure. It’s easy to work with and great for cookie experiments. It’s extremely dense but, I believe, comes the closest to resembling wheat flour.
This cookie doesn’t rise or crisp. It’s more like, a paleo ginger snap snack. They’re great for kids and the healthy eater on the go.
I added Truvia (a natural calorie-free sweetener) but feel free to leave it out or sweeten with whatever you like.
Approximate Nutrition Facts:
Serving size: 1 cookie
70 Calories; 6 g Fat; 1.6 g Protein; 0 g Sugar
Paleo Ginger Snap Cookies
Adapted from Chocolate & Carrots.
Makes Approximately 25 Cookies
1 cup coconut flour
½ cup melted coconut oil
½ cup unsweetened almond milk
1 Tbl Truvia (stevia)
2 tsp ground ginger
1 ½ tsp ground cinnamon
½ tsp ground cloves
½ tablespoon vanilla extract
pinch of sea salt
Preheat your oven to 350.
Line baking sheets with parchment paper and set aside.
In a mixing bowl, whisk all the wet ingredients together. This includes the melted coconut oil, almond milk, eggs, and vanilla.
In a different mixing bowl, whisk all the dry ingredients together. This includes the coconut flour, Truvia, cinnamon, cloves, and sea salt.
Pour the wet ingredients in with the dry. Stir until combined. It’s going to get a little sticky so I suggest mixing with a wooden spoon.
Scoop approximately one Tbl size pieces away. Roll with your hands to form balls and place on the parchment paper.
Coat the back of a metal soup-spoon with a little coconut oil and use it to smash the balls into flattened disks.
Bake for approximately 20 minutes or until they’re slightly browned.
Time: 45 minutes