Gluten-free + Vegan Gingersnap Cookies

Gingersnap Cookies

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free

These gingersnaps are full of flavor. They’re chewy, moist, and have a crackly top, as any gingersnap should. If you don’t like your gingersnaps chewy, no worries, just bake them a bit longer and they’ll crisp up perfectly!

Yield: 12 cookies

Servings: 12

Ingredients

Cinnamon sugar

• 2 tbsp palm sugar
• 1 tsp ground cinnamon

Dry

• 1 cup brown rice flour
• 2/3 cup blanched almond flour
• 1/3 cup arrowroot powder
• 1 tbsp whole flax seed
• 1 tbsp freshly ground flax seed
• 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1 tsp gluten-free baking soda
• 1/4 tsp Himalayan rock salt

Wet

• 3 tbsp black strap molasses
• 1.5 tbsp water
• 1/2 cup palm sugar
• 1/4 cup grapeseed oil
• 2 tbsp canned pumpkin – just pumpkin, not the pie filling

Directions

1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
2. Combine cinnamon sugar ingredients in a small bowl. Set aside.
3. Place dry ingredients in a medium-sized bowl and combine with a fork. Set aside
4. Combine all wet ingredients in a large bowl with a hand mixer until fully incorporated.
5. Pour dry into wet while the hand mixer is running. Mix for no more than 30 seconds, just until all ingredients are nicely combined.
6. Scoop 1.5 tablespoons at a time and roll into balls with your hands – dough will be sticky, don’t worry.
7. Roll balls in cinnamon sugar and place on prepared sheet.
8. Bake for 15 minutes. The longer you cook, the crispier they will be. I like mine a little chewy, so I took them out at 15 minutes. Kevin likes his gingersnaps snappy, so I cooked a second batch for 20 minutes juuust for him.

calories: 212; fat 8g; carbs 31g; sugars 15g; protein 3g