Chewy Ginger Maple Cookies (Gluten Free)

It’s Friday and i’m here to share with you my latest sweet treat creation for the Holidays. I’ve always loved a good gingersnap cookies, but struggle with the conflict of preferring a soft, chewy textured cookie than a hard one. So, I’ve brought together my preferred texture and the flavor of gingersnaps together in these Chewy Ginger Maple cookies. Santa won’t get any of these because i’ll have gobbled them up before he ever makes it down that chimney (sorry dude, it’s a gas stove and closed, so good luck). These are made with 100% pure maples syrup, though you can sub in honey if you don’t have that on hand. And they are made with a mixture of coconut and almond flour which gives them the perfect light and airy texture, but forms a tougher dough that’s easy to handle. Give these babies a try next time you have a hankering for gingersnaps and let your little ones help roll them into the balls and coat them with the coconut sugar. It’s a fun activity for Christmas Eve and fills the house will all kinds of holiday smells.

Ingredients:

1 1/2 cups almond flour

1/2 cup coconut flour

1 tsp ginger

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp kosher salt

1/2 cup maple syrup

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

2 tbs coconut oil, melted

2 eggs

1/4 cup coconut sugar (for rolling)

1. Preheat the oven to 375 and line a pan with parchment paper. Combine your almond and coconut flour in a stand mixer along with your other dry ingredients in a stand mixer.

2. Now, add in your eggs, maple syrup, vanilla, melted coconut oil, and eggs. Beat on medium until everything is well incorporated.

3. Refrigerate dough for 10 min and measure out some coconut sugar or maple sugar onto a plate.

4. Next, scoop out dough and roll into balls (1/2-1 inch wide). Roll each ball in the coconut sugar to coat.

5. Bake for 12 min and allow to cool before serving.

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