Gluten-Free Ginger Snaps

Going gluten-free can be a challenging life change. Some do it because they want to lose weight, some do it for life-saving health reasons. No matter what your reason for choosing to eat gluten-free, remember that this way of eating shouldn't be about switching your gluten-filled baked goods for gluten-free baked goods. At the end of the day, both are high sugar treats.


I also believe that there is room for treats in a healthy diet, especially during celebrations and holidays. After all, food is for more than just losing weight and nutrients.


Try these cookies out and let me know what you think!




Gluten-free Ginger Snaps

Ingredients

1/2 cup nut butter

1/2 cup coconut oil, melted

1/2 cup coconut sugar

1/2 cup molasses

2 eggs

2 tsp vanilla

2 cups almond flour

2/3 cup coconut flour

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

2 tsp ginger

1/2 tsp allspice

For Rolling:

1/2 cup coconut sugar

4 tsp cinnamon


Directions

1) Preheat oven to 350*F. Line a baking sheet with parchment paper.

2) In a small bowl whisk together the almond butter, melted coconut oil, coconut sugar and molasses.

3) Whisk in the eggs and vanilla.

4) In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt and spices and stir together.

5) Combine wet ingredients into dry ingredients, stir together. Chill dough for 30 minutes.

6) Stir coconut sugar and cinnamon together in a small bowl for rolling.

7) After dough has chilled, roll it into 2 inch balls and then roll into the cinnamon sugar.

8) Place sugar-coated dough balls in the lined baking sheet. Gently press the dough to flatten slightly.

9) Bake cookies for about 10 minutes then cool completely on a cooling rack.