Gingersnap Cookies | Dairy Free & Gluten Free

So many Christmas cookies to choose from, am I right?! But if you're looking for a cookie that would fill your entire house with the smell of Christmas? Well, this would be the one!

Not only does it smell amazing, but it taste as it smells!! The sweet flavors of ginger, cinnamon, cloves, and of course molasses.

It's soft and chewy in the middle with a crispy edge! This recipe is great for the ones in your family who have any allergies to gluten, dairy, grains, and nuts. Plus, naturally sweetened with coconut sugar.

Gingersnap Cookies

Gluten Free | Dairy Free | Grain Free | Nut Free

Ready in 30 minutes

Makes 18 cookies

Ingredients

1/2 cup coconut oil

1 3/4 cup coconut sugar

4 eggs

1/3 cup black-strap molasses

1/2 tsp sea salt

2 tsp baking soda

2 1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

2 cups cassava flour

Preparation:

Preheat oven 350F | Parchment lined baking sheet pan

1. In a mixing bowl, blend your coconut oil with the coconut sugar until completely combined.

2. Stir in the egg and molasses. Mix together until full incorporated.

3. Stir in the salt, ginger, cinnamon, cloves, and the cassava flour. Just mix until it forms a soft dough.

4. With a cookie scoop or ice cream scoop, scoop the cookie dough and place on your sheet pan. Place the dough about 2" apart. Gently press the tops with the bottom of a glass or your fingers.

5. Bake the cookies for 12-14 minutes. Let them cool down before removing from the pan. Enjoy!

Tip:

If you want to make a big batch and store them for another time. These cookies are perfect for that. Store them in a storage container and place them in the freeze up to 2 months.

Please leave comments below on what you think of this cookie!!