Paleo Crispy Ginger Cookies
Author: Alexa Schirm
Serves: 30
- 1¾ cup Almond flour
- ⅔ cup Tapioca flour
- ½ tsp Salt
- 1 tsp Baking soda
- 2 tsp Ground Ginger
- 2 tsp Cinnamon
- ½ tsp Ground cloves
- ½ tsp Allspice
- ¼ tsp Nutmeg
- pinch of Black Pepper
- ½ cup Butter
- ½ cup Coconut sugar
- 2 Eggs
- ½ cup Molasses
- Preheat oven to 325 degrees.
- Line two baking sheets with parchment paper.
- Mix together the dry ingredients (almond flour through pepper).
- In a separate bowl, cream butter (not melted) and sugar with a hand mixer.
- Add in eggs and mix to incorporate and then add in molasses, mix well.
- Pour wet ingredients into dry and mix.
- Place ½ Tbsp of dough onto parchment paper lined baking sheet, leaving 3-4 inches between cookies.
- Bake for 12-14 minutes.
- Remove and place on a cooling wrack.
- Melt white chocolate, drizzle on cookies and sprinkle with crushed peppermint.
Recipe by Simple Roots at https://simplerootswellness.com/paleo-crispy-ginger-cookies/
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