These are very tasty little gingersnap cookies that are completely Paleo, but they do have molasses, pure maple syrup and butter in them so don’t eat the whole batch at once 😉 They’re particularly good when dunked into a cold glass of almond milk! I made a batch specifically to use as an ingredient in my Crock Pot Cabbage Rolls. I wanted to make a cabbage roll recipe that would translate to the Paleo lifestyle so I couldn’t just pick up a box of Nabisco gingersnaps like I usually do. If you’ve never had cabbage rolls with gingersnaps as an ingredient, you’re in for quite a treat! I know it sounds weird, but trust me on this.
~ preheat oven to 350 degrees F ~
yield: approximately 4 dozen cookies
1/4 cup molasses
2 Tablespoons pure maple syrup
2 Tablespoons grass fed butter
2 teaspoons coconut milk
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 cups almond flour/meal
coconut flour for flouring hands/shaping cookies
Heat molasses, maple syrup, butter and coconut milk in a small saucepan. Bring to gentle boil and immediately remove from heat.
In a mixing bowl, combine all dry ingredients, except for the coconut flour. Stir in the molasses mixture and mix until evenly combined. Place in refrigerator and allow to chill for 20 minutes.
Line a baking pan with cooking parchment. Using floured hands, roll the cookie dough into balls. Place cookie balls on baking sheet, 1 inch apart and gently flatten with floured hands. Bake for 10 minutes. Cool for 5. Transfer to cooling racks to cool completely before storing in an air tight container. These cookies will keep for 5 days at room temperature. Freeze whatever you don’t eat within those 5 days.