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crispy-gingersnap-cookies

Healthy Gingersnap Cookies (Paleo, Vegan, Gluten Free)

  • Author: Katie
  • Prep Time: 35 minutes
  • Cook Time: 12 mintues
  • Total Time: 54 minute
  • Yield: 1 dozen cookies 1x

Description

This healthy gingersnap cookie recipe is gluten free, Paleo and Vegan friendly.  These cookies are crispy, delicious, perfectly spiced and great for dipping into a cold glass of almond milk.


Ingredients

Scale

Instructions

  1. In a medium-sized mixing bowl, combine tahini, molasses, maple syrup and vanilla.
  2. Mix in cassava flour, baking soda, ginger, cinnamon and salt.
  3. Refrigerate dough for 30 minutes*
  4. Preheat oven to 350 degrees F.
  5. 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.
  6. Bake at 350 degrees F for 12 minutes.
  7. 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.