Soft Grain-Free Gingersnap Cookies
Run, run as fast as you can...to eat some soft gingersnap cookies that are gluten free, grain free, 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
- 1 & 1/3 cup almond flour
- 1/2 cup coconut flour
- 1/2 tsp. finely ground sea salt or pink salt
- 1/2 tsp. baking soda
- 1/2 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 tsp. vanilla extract
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- In a mixing bowl combine all dry ingredients.
- If using butter, soften to room temperature before adding to the dry ingredients. Stir to combine.
- Begin adding wet ingredients, mixing as you go until everything is well incorporated.
- * If using almond milk and vinegar combo, stir the vinegar into the milk and allow to set for just a couple minutes before adding to the dough mixture. (Don't be weirded 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 fridge while you preheat the oven to 350 degrees.
- LIghtly grease a baking sheet or line it with parchment paper.
- Form the dough into balls, place on the baking sheet then press them flat in to a cookie shape. (or roll out and use cookie cutters to cut into shapes.)
- Bake for 12 -15 minutes.
- Cool and enjoy!
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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.