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Crispy Gingersnaps with Soft Centers

Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 36 servings
Ingredients Method

Ingredients
  

  • 2 cups almond flour
  • 1/2 cup tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup coconut oil softened
  • 3/4 cup coconut sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup coarse sugar for rolling

Method
 

  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together almond flour, tapioca starch, baking soda, salt, ginger, cinnamon, and cloves until well combined.
  3. In a large bowl, beat coconut oil and coconut sugar together until fluffy, about 2 minutes. Add molasses, egg, and vanilla extract and beat until smooth.
  4. Add the dry ingredients to the wet ingredients and mix until a thick dough forms.
  5. Roll dough into 1-inch balls and roll each ball in coarse sugar to coat completely.
  6. Place balls 2 inches apart on prepared baking sheets and bake for 10-12 minutes until edges are set and tops are crackled.
  7. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.