Just because you’ve decided to eat healthy by cutting out grains, gluten and refined sugar doesn’t mean that you’re content to a life lived without home baked cookies. It’s just that now you expect more from your cookies – you expect wholesome nutrition in addition to satisfying, craveable flavor. And I support you!
These Gingersnaps are so authentic that you’ll have to remind yourself that it’s made with completely guilt-free ingredients. Make tons and store ’em in your freezer for on-the-fly deliciousness.
I’m going to come clean with you: It took me a couple of times to get this recipe right. I’ve gotten pretty good at coming up with grain-free recipes that are great on the first try, but these tricky little Gingersnaps made me work for it!
It was completely worth the persistence, though, because these little cookies pack some serious ginger flavor.
Keep in mind that the dough really expands while baking, which is why you’ll need to space the cookies at least three inches apart on the baking sheet. Don’t flatten out the balls when you put them on the pan, either. Let them expand naturally in the baking process and enjoy the pretty cracks that come as a result.
I’ll show you how in the video below…
- 2 cups raw walnuts or pecans
- ¼ cup coconut flour
- ½ cup blanched almond flour
- ½ cup arrowroot starch
- 2 teaspoons baking soda
- ½ teaspoon sea salt
- 1 Tablespoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon black pepper
- ⅓ cup coconut oil
- ¼ cup coconut cream
- ¾ cup + ¼ cup coconut palm sugar divided
- 6 Tablespoons molasses
- 1 egg
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Place the pecans in a dry skillet over medium heat and toast, stirring often, for 5 minutes until golden. Remove from heat and cool.
- In a food processor pulse the pecans until finely ground. Add the coconut flour, almond flour, arrowroot, baking soda, salt, ginger, cardamom, pepper, oil, cream, ¾ cup sugar, molasses and egg. Pulse until fully combined.
- Gather the dough into a ball, wrap with plastic wrap and place in the freezer for 20 minutes.
- Place the remaining coconut sugar in a bowl. Roll the dough into 1 Tablespoon scoops and roll in the sugar. Place on the prepared baking sheet 3 inches apart do not press the dough down. Bake for 8-12 minutes until golden. Enjoy!