Soft and Chewy Gingersnap Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie, Dessert
Serves: 2 dozen cookies
Ingredients
  • 2 cups almond flour
  • 1½ tsp. ginger
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. cloves
  • ¼ tsp. salt
  • 6 TBS butter
  • 2 eggs
  • 1 cup Sugar 2.0
  • ½ cup coconut sugar(substitute with dark brown sugar)
  • 2 TBS molasses
  • Cinnamon Sugar Coating:
  • ¼ cup Sugar 2.0
  • 2 tsp. ground cinnamon
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly grease or line two baking sheets with parchment paper.
  3. In a medium size bowl, combine the almond flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, combine the butter, eggs, Sugar 2.0, coconut sugar, and molasses.
  5. Fold in the dry ingredients and mix until well combined.
  6. Cover dough and chill for at least 45 minutes.
  7. Shape dough into 20-24 one inch balls.
  8. Roll in cinnamon sugar mixture and place 2 inches apart on cookie sheet. .
  9. Bake the cookies 10-12 minutes on the middle to upper rack.
  10. They will seem a little underdone at first, but will firm up as they sit.
  11. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.
  12. Cool and store in an airtight container.
Recipe by Moore Ways to Wellness at https://moorewaystowellness.com/soft-and-chewy-gingersnap-cookies/