Ginger snap cookies are my favourite cookie and they are perfect to dunk in your fav hot drink. These cookies are amazing and the next day I tried them and they were a perfect crunch. Delicious!!!!
1 egg
1/4 cup of molasses
1/3 cup of coconut sugar
3/4 cups of melted palm shortening
2 cups of almond flour
1 tbsp of coconut flour
1/2 tsp of baking soda
3 tsps of ginger doesn't have to be level
1 tsp of cinnamon
Makes 20-25 cookies
335 degrees
12 minutes
Preheat oven to 335. Beat the egg. Add the melted palm shortening and mix well. Add the coconut sugar and mix. Add the almond flour and mix well. Scrape the sides and mix. Add the coconut flour and mix. Add the ginger, baking soda and cinnamon. Mix really well. The mixture should like cookie dough but still soft. Spoon a small amount into your palms and roll into cookies. flatten them. Bake for 12 minutes or until golden brown on the bottom. Soft on the middle crunchy on the outside and the next day crunchy cookie. Yum! Enjoy
1 egg
1/4 cup of molasses
1/3 cup of coconut sugar
3/4 cups of melted palm shortening
2 cups of almond flour
1 tbsp of coconut flour
1/2 tsp of baking soda
3 tsps of ginger doesn't have to be level
1 tsp of cinnamon
Makes 20-25 cookies
335 degrees
12 minutes
Preheat oven to 335. Beat the egg. Add the melted palm shortening and mix well. Add the coconut sugar and mix. Add the almond flour and mix well. Scrape the sides and mix. Add the coconut flour and mix. Add the ginger, baking soda and cinnamon. Mix really well. The mixture should like cookie dough but still soft. Spoon a small amount into your palms and roll into cookies. flatten them. Bake for 12 minutes or until golden brown on the bottom. Soft on the middle crunchy on the outside and the next day crunchy cookie. Yum! Enjoy