BEST Ginger Cookies (gluten & dairy Free)
After trying MANY different variations, I thought this recipe knocked it out of the park!
Ingredients
- ¾ cup palm shorting
- ¾ cup coconut sugar
- 1 egg
- 1/3 cup molasses
- 1 tsp vanilla
- 1 1/3 cup almond flour
- 1 cup Bob’s Red Mill, gluten free 1-to-1 baking flour
- 2 Tbsp ground ginger
- 2 tsp cinnamon
- 1½ tsp baking soda
- ½ tsp nutmeg
- ¼ tsp cloves
Instructions
- Preheat oven to 350 degrees
- Beat palm shorting and coconut sugar with an electric mixer until creamy
- Mix in 1 egg and blend to combine
- Add molasses and vanilla, mix to incorporate
- In a small bowl, add almond flour, BRM 1-to-1 GF baking flour, ginger, cinnamon, baking soda, nutmeg, cloves. Gently whisk dry ingredients together to combine
- Add ½ of the dry ingredients to the wet and blend. Then add the remaining dry ingredients and blend to fully incorporate.
- Using a 1 Tbsp scoop, add cookie mixture to a parchment paper-lined baking sheet and bake for 10 minutes
- Cool the cookies for 5 minutes then place them on a cooling rack to finish cooling
- Once completely cooled down you can store the cookies in an airtight container
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