Friday, May 25, 2012
Ginger Snap Cookies, gluten free
Blanched Almond Flour - 11/4 cup
Coconut Flour - 1/4 cup (can be substituted with almond flour)
Arrowroot Powder - 3 tbsp
Baking Soda - 1/4 tsp
Ginger Powder - 2 tsp
Cinnamon Powder - 1/4 tsp
Allspice Powder - 1/2 tsp
Salt - a pinch
Butter - 1/4 cup, melted
Date Palm Molasses - 1/3 cup, melted
Egg White - of one egg
Turbinado / Coconut Sugar - for rolling the cookies (optional)
Preheat oven to 350F and line a cookie sheet with parchment paper.
Mix together almond flour, coconut flour, arrowroot powder, baking soda, ginger powder, cinnamon powder, allspice powder and salt.
In a separate bowl, mix together butter and molasses. Add to the dry mixture. If the batter appears too dry, add one egg white.
Make small balls of the batter, flatten slightly, roll in turbinado sugar and place on the cookie sheet. Bake for around 10 minutes. Towards the end, check to see if the bottom of the cookies is browning faster. In that case, turn the cookies. Cool for half an hour. Makes around 18 small cookies.