Description
This healthy gingersnap cookie recipe is paleo, vegan and nut free. These ginger cookies are chewy on the inside and crisp on the outside.
Ingredients
Scale
- 1/2 cup tahini
(salted) - 2 Tbsp molasses
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup cassava flour, lightly packed (43g)
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
(salted)Instructions
- In a medium-sized mixing bowl, combine tahini, molasses, maple syrup and vanilla.
- Mix in cassava flour, baking soda, ginger, cinnamon and salt.
- Refrigerate dough for 30 minutes*
- Preheat oven to 350 degrees F.
- Remove dough from fridge and use a small cookie scoop (about 1 Tbsp per cookie) to scoop the dough onto a lined baking sheet. Recipe makes 12 cookies.
- Bake at 350 degrees F for 8 minutes.
- Cool slightly on pan, then transfer to a wire cooling rack.
Notes
*Refrigeration is not required, but is necessary for the proper cookie texture (slightly chewy on the inside and crisp on the outside). Without refrigeration, the cookies will be a little flatter and may require less baking time.