Friday, March 1, 2013

Gingerdoodle Cookies

I love Snickerdoodle and Gingersnap cookies, and one of the hardest things to give up on a Paleo diet is sweets. This recipe is an awesome way to kick a sweet tooth, while tasting like the perfect combination of both my favorite treats. These cookies are on the chewy side, and do not harden.

1 ½ cup Blanched Almond Flour
1 tsp Coconut Flour
1 Egg
¼ cup Extra Virgin Coconut Oil
¼ cup Blackstrap Molasses
1 tsp Vanilla extract
½ tsp Ground Cinnamon
¼ tsp Ground Ginger
¼ tsp Ground Nutmeg
¼ tsp Salt
¼ tsp Baking Soda

Roll in:
1 Tbsp Granulated Sugar or Sucanat
1 Tbsp Ground Cinnamon

1.    Line a baking sheet with parchment paper. Melt coconut oil on low power in the microwave or in saucepan on low heat.
2.    Combine almond flour, coconut flour, egg, molasses, vanilla, coconut oil and spices in a medium bowl.  Stir well to combine.
3.    Add baking soda and stir well to incorporate.
4.    Chill dough in fridge at least 30 minutes prior to rolling. Meanwhile, preheat oven to 350F.
5.    Combine sugar and extra cinnamon and place on a small plate or shallow dish.  Remove cookie dough from fridge and roll tablespoonfuls into 1-inch balls.  Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on cookie sheet.  Flattening cookie is optional, however I give it a light tap.
6.    Bake for 8-12 minutes depending on your over. Check each minute.  Remove from oven and let cool on baking sheet for a couple of minutes before moving to a wire cooling rack.  Enjoy!

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