Run, run as fast as you can…to eat some soft gingersnap cookies that are gluten free, grain free ,optional dairy free, super healthy, and delicious! Hmm, that doesn’t quite have the same ring to it as the original.

Oh well, even though these cookies aren’t exactly like the original, they are THE BEST GRAIN FREE GINGERSNAP COOKIES EVER!  I may be a little presumptuous in saying that since I’ve actually never sampled all the possible contenders. So I guess to make an accurate assumption as to which cookie is the best I’d need to do a lot of taste testing….but if I did these would definitely be at the top of the list!

Most of the time when I’m making a sweet treat I use honey, real maple syrup, coconut sugar, or fruit as a less refined sugar alternative. This traditional cookie usually calls for molasses, which conveniently enough is one of those often overlooked healthy sweeteners. Molasses – organic blackstrap molasses to be exact, is full of all the beneficial nutrients and minerals left over after the toxic refined sugar is processed from the sugar cane plant. Used in moderation, molasses can provide vitamins and minerals and aid in digestive and skin health. Combine that with all the other healthy ingredients in these cookies and you’ve got yourself a very tasty and healthy treat!

Soft Grain-Free Gingersnap Cookies

2-1/3 cup almond flour
1/2 cup coconut flour
1/2 tsp. sea salt or pink salt
1/2 tsp. baking soda
1/3 cup coconut sugar
1/4 cup Blackstrap Molasses
1 stick (1/2 cup) organic unsalted butter or palm shortening
2 eggs, beaten
1/4 cup buttermilk or 1/4 cup almond milk + 1/2 tbsp. balsamic vinegar
1/2 tsp. vanilla extract
1 tsp. ground ginger
1 tsp. ground cinnamon

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In a bowl combine all the dry ingredients and stir together.

If using butter, soften to room temperature. Add it to the dry until it’s well incorporated before adding the remaining ingredients.

Begin adding the wet ingredients, stirring as you go until everything is well incorporated. If using almond milk and vinegar combo, stir the vinegar into the milk and allow to sit for just a couple minutes before adding to the mixture. Don’t be weird-ed out by the strange reaction the vinegar has on the milk. It will taste good in the cookies! I promise!

Cover the dough and set in the refrigerator while you preheat the oven to 350 degrees F. Lightly grease a baking sheet or line it with parchment paper.

Once the oven’s preheated, form the dough into balls about 2-3 inches in diameter. Place them on the baking sheet then press them flat into the shape of a cookie. (They won’t spread or flatten on their own while baking.)

Bake for 12-15 minutes. Cool and enjoy!

Cover and store in the fridge or freeze for later.

Enjoy!