Paleo Gingersnaps
Servings: 23 cookies
Calories: 143kcal
Ingredients
- ¼ cup coconut oil melted
- ¾ cup coconut sugar
- 3 tablespoon Blackstrap Molasses
- 1 large egg
- 1 ½ cups almond flour
- 6 tablespoon coconut flour
- 1 ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350° and line a cookie sheet with parchment paper.
- In a large bowl, combine coconut oil, sugar, molasses and egg. Add in the almond flour, coconut flour, ginger, salt, and baking soda. Stir until completely mixed. Scoop into 2 tablespoon balls and roll in additional coconut sugar.
- Place 1-2 inches apart on the cookie sheet and bake for 12 minutes. Remove them from the oven and gently press down so they are slightly flattened. Return to oven for 3 more minutes.
- Let cool on the cookie sheet for a few minutes before transferring them to a cooling rack. Store leftovers covered in the fridge.
Nutrition
Calories: 143kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 116mg | Potassium: 43mg | Fiber: 2g | Sugar: 6g | Vitamin A: 12IU | Vitamin C: 0.001mg | Calcium: 39mg | Iron: 1mg