Yesterday I mentioned the mighty tasty gingersnap recipe that I tried for the first time. It's not only easy and delicious, but egg-free (which is often hard to find in paleo baked goods).
These have the perfect texture: chewy and soft. I used a pretty heavy hand on the spice, but you could definitely use less if you're not a fan.
These reminded me a lot of old-fashioned, traditional ginger cookies. The kids and I did a holiday lantern tour of Old Mystic Seaport here in CT, and everyone got to sample cookies from an old New England recipe. These tasted the same, but less crunchy and without all the gluten and sugar.
Paleo Molasses Gingersnaps
1 1/4 cups almond flour
3 tbs. arrowroot starch
1/4 cup coconut flour
1/4 tsp. sea salt
1/4 tsp. baking soda
2 tsp. ground ginger
1 tsp. cinnamon
pinch of cloves and allspice
1/4 cup melted coconut oil or olive oil
1/4 cup blackstrap molasses
1 tbs. raw honey
granular erythritol, for topping (optional)
Preheat oven to 350. Mix almond flour through spices in a large bowl. In a separate, smaller bowl combine oil, molasses and honey. Add the wet ingredients to dry and mix well.
Roll the dough into small balls and dip in erythritol, if using. Place on a baking sheet covered with a Silpat or parchment. Bake for 6-7 minutes. Once you remove from oven, gently press down on cookies with a spoon, then allow to cool completely.