Recipe Box


November 3, 2016

My favorite time of year is when I can bake Gingersnaps and it isn’t socially awkward. Similar to listening to Christmas songs in July, the smell of molasses and ginger combined isn’t as sweet in the summertime. Autumn has been here for awhile and I have a quick and easy Gingersnap recipe for you to try—oh and they’re allergy friendly!

Preheat your oven to 350F

1 1/2 tsp ground ginger
1/2 tsp salt
1 tsp baking soda
6 TBSP coconut flour
1 1/2 cups almond flour
1 egg (I used Egg Replacer)
3 TBSP molasses
3/4 cup coconut sugar
1/4 cup melted coconut oil

Combine sugar, coconut oil, molasses and egg. Add almond flour, coconut flour, ginger, salt and baking soda, stir well. Scoop tablespoon size cookies, roll and place on a parchment paper ready cookie sheet. Bake for 14 minutes and allow cookies to cool on cookie rack.


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