Soft and spiced, these cookies are just like gingersnaps, but made with flavorful almond meal and plenty of earthy molasses.
By Kelli Lyn
With Christmas fast approaching, I thought it’d be the perfect time to share these “healthy” ginger cookies. I love these simple ingredients. My favorite Christmas cookies every year are gingersnaps.
The dough only uses one bowl and you can use a regular large spoon to mix everything together. It doesn’t take any fancy equipment, which is always a bonus in my opinion. It makes it that much easier to make them in a hurry, like during the week for example.
They are soft cookies, even after cooling, and they are slightly sweet with a bit of spice — just the way I like them!
- ¼ cup coconut oil, melted
- ¼ cup molasses
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- 1½ cups almond meal
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- Preheat oven to 350 degrees. Line a cookie sheet with a silpat or parchment paper.
- In a medium bowl; mix together all of the ingredients. Mixture will be sticky. Roll out 1 tablespoon balls and evenly spread out over cookie sheet. Bake for 12-15 minutes. Remove from oven and let cool on wire rack.