Paleo Soft Baked Gingersnap Cookies
‘Tis the season to bake all of the cookies. With the weather getting colder, and the sun setting earlier, I’ve been in a cookie baking mood to help myself feel all sorts of festive! These cookies are warm and soft right out of the oven, but have the flavor of a store bought gingersnap!
If you’ve been craving a paleo gingersnap cookie these are the ones you’ll want to make. Immediately out of the oven they’re warm and soft. But once they cool they’re nice and crispy with that satisfying crunch that you expect from a gingersnap. The taste of store bought gingersnaps with a texture that can only mean homemade.
These cookies will leave your kitchen smelling delicious and festive for days. The mix all of the spices will have a scrumptious aroma wafting through your house until you devour them all.
I have not tried this recipe with any substitutes, it is honestly perfect as is. The only thing I would try is a little dairy free cream cheese icing on top if you’re looking for the traditional gingersnap cookie taste. That would not only pair perfectly but make the cookies look extra festive too!
I know many people say that tapioca flour and arrowroot starch are interchangeable in recipes but personally I don’t think so. In my experience arrowroot has more of a gelatinous texture while tapioca is just more of a traditional thickener. I would not sub one for the other in this recipe.
So what are you waiting for? Let’s get festive and bake some cookies!
What you’ll need:
Almond flour
Tapioca flour
Eggs
Maple syrup
Blackstrap molasses
Cinnamon
Ginger
Allspice
Baking soda
Ingredients:
1 1/2 cups almond flour
1/2 cup tapioca flour
2 eggs
1/4 cup maple syrup
1 tablespoon blackstrap molasses
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon baking soda
Instructions:
Mix all dry ingredients together.
Mix wet ingredients together. Fold wet ingredients into dry.
Continue to mix until no more dry ingredients are visible.
Scoop out balls of dough and place them on baking sheet 1-2 inches apart. This dough will spread!
Bake at 350 degrees for 18 minutes.
enjoy