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 cookies pack some serious ginger flavor.
Note: Keep in mind that the dough really expands while baking, which is why you’ll need to space the cookies at least 3 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.
2 cups Raw 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
1 cup coconut palm sugar
⅓ cup molasses
1 egg
Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
Toast the pecans in a dry skillet over medium heat, stirring often, for 5 minutes, until fragrant and golden. Set aside to cool.
Pulse the pecans in a food processor until finely ground. Add the coconut flour, almond flour, arrowroot, baking soda, salt, ginger, cardamom, pepper, oil, cream, 3/4 cup of the sugar, molasses, and egg. Pulse until fully combined.
Gather the dough into a ball, wrap it with plastic wrap, and place it in the freezer for 20 minutes.
Place the remaining 1/4 cup coconut sugar in a bowl. Form the dough into 1-tablespoon-size balls and roll them in the sugar. Arrange the dough balls on the prepared baking sheet about 3 inches apart and do not press the dough down. Bake for 8–12 minutes, until golden.
Calories: 84
Fat: 5g
Carbohydrates: 9g
Sodium: 88mg
Fiber: 1g
Protein: 1g
Sugar: 6g