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Grainfree Gingersnaps

Grainfree Gingersnaps

Bring back a few memories of grandma with these grainfree gingersnaps! These are great dippers in the morning for your cup of hot tea.

Other Cavegirl Cuisine recipes you may enjoy:
Lemon Coconut Cookies
Bacon Trail Mix Cookies
Gingerbread Kiss Cookies

Grainfree Gingersnaps

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Ingredients

  • • "Crystalized" Ginger (make the day before):
  • • 2-inch knob of ginger, peeled and small diced
  • • 1/2 cup water
  • • 1/2 cup coconut palm sugar + 2 tablespoons for coating
  • • Cookie:
  • • 3/4 cup creamy unsalted almond butter
  • • 1/3 cup molasses
  • • 1/2 cup coconut flour
  • • 1/2 teaspoon ground cloves
  • • 1 teaspoon cinnamon
  • • 1/4 cup crystalized ginger (from attached recipe)
  • • 1 small ripe banana
  • • 1 teaspoon baking powder
  • • 1 large egg
  • • pinch of salt

Directions

  1. In a medium saucepan, place ginger, water, and 1/2 cup coconut sugar.  Bring to a boil and then reduce to a simmer.  Simmer uncovered for 20 minutes.  Remove from heat and let cool in pan for 10 minutes.  Put in a colander and rinse with water. Place ginger bits on a paper towel.  Transfer to a bowl and toss additional 2 tablespoons of coconut sugar crystals.  Place in a colander and shake excess sugar off.  Transfer back to your bowl and let dry uncovered overnight.
  2. Preheat oven to 350 degrees.
  3. In a mixing bowl, blend all ingredients until well-mixed.
  4. Roll dough into small balls, about 1/2 inch to 3/4 inch diameter.  If you prefer, roll these balls in a little additional coconut palm sugar.
  5. On a parchment paper-lined cooking sheet, place the balls of cookie dough about 1-inch apart.  Using the bottom of a glass or something with a flat surface, press down on the cookie dough until the cookies are about 1/4 inch thick.
  6. Cook for 10 minutes.
  7. Let stand for at least 30 minutes so that the cookies can set.
  8. Enjoy!

Ingredients

  • "Crystalized" Ginger (make the day before):
  • 2-inch knob of ginger, peeled and small diced
  • 1/2 cup water
  • 1/2 cup coconut palm sugar + 2 tablespoons for coating
  • Cookie:
  • 3/4 cup creamy unsalted almond butter
  • 1/3 cup molasses
  • 1/2 cup coconut flour
  • 1/2 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1/4 cup crystalized ginger (from attached recipe)
  • 1 small ripe banana
  • 1 teaspoon baking powder
  • 1 large egg
  • pinch of salt

Directions

  1. In a medium saucepan, place ginger, water, and 1/2 cup coconut sugar.  Bring to a boil and then reduce to a simmer.  Simmer uncovered for 20 minutes.  Remove from heat and let cool in pan for 10 minutes.  Put in a colander and rinse with water. Place ginger bits on a paper towel.  Transfer to a bowl and toss additional 2 tablespoons of coconut sugar crystals.  Place in a colander and shake excess sugar off.  Transfer back to your bowl and let dry uncovered overnight.
  2. Preheat oven to 350 degrees.
  3. In a mixing bowl, blend all ingredients until well-mixed.
  4. Roll dough into small balls, about 1/2 inch to 3/4 inch diameter.  If you prefer, roll these balls in a little additional coconut palm sugar.
  5. On a parchment paper-lined cooking sheet, place the balls of cookie dough about 1-inch apart.  Using the bottom of a glass or something with a flat surface, press down on the cookie dough until the cookies are about 1/4 inch thick.
  6. Cook for 10 minutes.
  7. Let stand for at least 30 minutes so that the cookies can set.
  8. Enjoy!