These gingersnap cookies are a beautiful spicy Christmas treat, delicious with or without choc chips.
1/2 cup almond meal
1 1/2 cup coconut flour
1/3 cup Changing Habits Rapadura Sugar
2 tsp vanilla essence
4 tbsp molasses
2 whole eggs
2 egg whites
1/3 cup coconut oil, melted
1 tsp baking soda
1/3 cup roughly chopped Changing Habits Cacao buttons (optional)
1
Preheat oven to 160 degrees celsius.
2
Combine all wet ingredients in a bowl (vanilla, molasses, eggs and coconut oil).
3
Sift in the coconut flour and almond meal, add all other dry ingredients and mix well.
4
On a lined baking tray form approximately 12 evenly sized balls and press down into cookie shapes.
5
Bake for approximately 20 minutes or until golden.
6
Place on wire rack to cool.
CategoryDesserts & Treats, Snacks
Ingredients
1/2 cup almond meal
1 1/2 cup coconut flour
1/3 cup Changing Habits Rapadura Sugar
2 tsp vanilla essence
4 tbsp molasses
2 whole eggs
2 egg whites
1/3 cup coconut oil, melted
1 tsp baking soda
1/3 cup roughly chopped Changing Habits Cacao buttons (optional)
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