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Gingersnap Cookies

Jan 15, 2015 | Cookies

Gingersnap cookie (grain-free, dairy-free) from barebakeryhouston.com

Growing up, it was always “Red” or “Carrot-top.” Even sometimes “Chucky.” Like the horror movie. I never got “ginger” until I was older. I think the word became more trendy. Growing up as a kid with a unique look was really annoying at the time. I guess kids are annoying no matter what your hair color. But, these cookies have nothing to do with that. These cookies have to do with the real ginger. And molasses. And allspice.

These cookies don’t seem to be as hard as white-flour gingersnaps. But they are still super crispy and their flavor is perfectly ginger! Kinda like me?!

I got them from the experts at Primal Palate. I couldn’t bring myself to roll mine in sugar like Hayley does, but for a more authentic gingersnap, you may try it. Happy gingersnapping!

Gingersnap Cookies
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 24
Ingredients
  • 1 cup blanched almond flour, sifted
  • 1 cup tapioca starch (or arrowroot starch)
  • 2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 cup organic sustainably sourced palm oil shortening (I use Nutiva brand from Whole Foods) (or unsalted grass fed butter, softened)
  • 3/4 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1 large egg
Instructions
  1. In a medium sized mixing bowl, whisk the dry ingredients.
  2. In a large mixing bowl, use a mixer to combine the shortening and coconut sugar. When fully combined and creamy, add the vanilla and mix again.
  3. Add the flour mixture to the sugar mixture in small batches at a time, combining well before adding more.
  4. When you’re ingredients are fully combined and you have a smooth cookie dough, place in the refrigerator for 30 minutes. This will ensure the dough is the perfect consistency before baking.
  5. Preheat the oven to 350, and line your baking sheet with parchment paper. (Use a light baking sheet if possible. And be sure that the parchment paper does not hang off the edges of the sheet, so that the cookies can spread evenly when baking.)
  6. Remove the dough from the fridge and roll into small balls (about the size of a quarter in diameter). The dough should be firm and somewhat sticky, but workable. (Be sure to store the dough in the refrigerator between batches.)
  7. Place on the baking sheet a few inches apart and bake for 15 minutes. As every oven is different, keep an eye on the cookies for the last few minutes of baking to ensure the bottoms aren’t getting too dark.
  8. Allow to cool so you can get the best snap!

 

 

 

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