These gingersnap cookies are a beautiful spicy Christmas treat, delicious with or without choc chips.
Preheat oven to 160 degrees celsius.
Combine all wet ingredients in a bowl (vanilla, molasses, eggs and coconut oil).
Sift in the coconut flour and almond meal, add all other dry ingredients and mix well.
On a lined baking tray form approximately 12 evenly sized balls and press down into cookie shapes.
Bake for approximately 20 minutes or until golden.
Place on wire rack to cool.