Paleo Ginger Snaps


paleo ginger snapsOkay, FINE. I’ll accept it. Summer’s basically over and we gotta start getting ready for Fall. While I’m not happy about it, if I have to face defeat, I want to do it with a tasty treat. I used to love ginger snaps growing up (and still do!), and I gravitate toward ginger flavored anything. There’s something addicting about that the spicy flavor, especially when mixed with something sweet.

After learning about how beneficial ginger is for digestion and boosting immunity, I incorporate it whenever I can daily but the most fun way is through yummy cookies like these Paleo ginger snaps!

paleo ginger snaps

paleo ginger snaps

paleo ginger snapsI’m a firm believer that the best tasting ginger snaps are the ones that use freshly grated ginger instead of ground ginger powder. The dried stuff just doesn’t give that wonderful spicy kick that I love so much. You can adjust the amount of ginger in the recipe if you don’t like the cookies too spicy, or just replace it with ground ginger if you don’t have the same love for the real stuff like me. Either way, these Paleo ginger snaps are a tasty treat to welcome the new Fall season with! 

paleo ginger snaps

paleo ginger snaps

paleo ginger snaps
Paleo Ginger Snaps
 
Prep time
Cook time
Total time
 
Serves: 14-16 cookies
Ingredients
  • 2 cups blanched almond flour
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ½ tsp cinnamon
  • 2 tbsp molasses
  • 2 tbsp coconut oil, melted
  • 2 tbsp freshly grated ginger
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together almond flour, baking powder, sea salt, and cinnamon.
  4. Pour in molasses, coconut oil, ginger, maple syrup, and vanilla extract and mix until a dough forms.
  5. Use a rounded tablespoon-sized scoop to drop the dough on the parchment paper approximately 1-2 inches apart, gently flattening the dough with a fork to make criss-cross marks on the top.
  6. Bake the cookies on the middle rack for 15-20 minutes (longer makes crispier cookies), rotating the pan half way through cooking.
  7. Cool the cookies for 3 minutes before transferring to a wire rack to cool completely.
  8. Store in an airtight container for up to a week.

Paleo Gluten Free Ginger Snaps


3 thoughts on “Paleo Ginger Snaps

  1. Pingback: 100+ Yummy Paleo and Vegan Recipes - Oh Snap! Let's Eat!

  2. Kathy

    There must be something missing from this recipe because a dough never formed and I added more syrup, molasses and water.

    Reply
    1. Jean Choi Post author

      So sorry the dough didn’t work out! Did you combine everything well with your hands? I just made these the other day and they turned out fine. The dough may feel a bit crumbly but once you knead it enough, they do come together. If not, I would try adding a tablespoon of coconut oil.

      Reply

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