Ginger Snickerdoodle Cookies (Gluten Free)
Author: 
Recipe type: Cookies, Snacks
Cuisine: Paleo, Grain Free, Healthy,
Prep time: 
Cook time: 
Total time: 
Serves: 15 cookies
 
These ginger snickerdoodle cookies are the perfect holiday treat!! The ginger gives it such a warming spice, especially with the cinnamon. It's super soft on the inside and deliciously crunchy on the outside, just as a sugar cookie should be! It's also gluten, dairy, and refined sugar free, so it's definitely something your body will also love!
Ingredients
Dry Ingredients
  • ½ cup (55g) coconut flour
  • 2 cups (200g) almond flour
  • 1 tablespoon arrowroot powder
  • 3 tablespoons ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
Wet Ingredients
  • ¼ cup (60ml) coconut oil, melted
  • 5 tablespoons pure maple syrup
  • 1 vanilla stalk, split and seeds scraped
  • Pinch of salt
  • 2 eggs
Roll: coconut sugar + cinnamon
Instructions
  1. Preheat your oven to 175ºC/350ºF and line a baking tray with some baking paper.
  2. Also prep your rolling mixture by adding the coconut sugar and the cinnamon to a bowl or plate, and set aside.
  3. Combine the dry ingredients in a large bowl and mix.
  4. In a separate bowl, combine all the wet ingredients and whisk until well combined. Add your wet mixture to the dry and mix, using your hands if you want to to make sure everything is mixed properly.
  5. Measure out around 1 tablespoon of the mixture and roll into a ball with your hands. Then roll the ball over the cinnamon and coconut sugar, lightly flatten with your palms, and place on the baking sheet. You should get about 15 medium sized cookies!
  6. Bake in the oven for 12-15 minutes, until the edges are slightly browned but the middle is still nice and soft. It will harden a bit more as it cools!
  7. Store in the fridge in an airtight container!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/ginger-snickerdoodle-cookies