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

1. Preheat oven to 350 degrees
2. Beat palm shorting and coconut sugar with an electric mixer until creamy
3. Mix in 1 egg and blend to combine
4. Add molasses and vanilla, mix to incorporate
5. 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
6. Add ½ of the dry ingredients to the wet and blend. Then add the remaining dry ingredients and blend to fully incorporate.
7. Using a 1 Tbsp scoop, add cookie mixture to a parchment paper-lined baking sheet and bake for 10 minutes
8. Cool the cookies for 5 minutes then place them on a cooling rack to finish cooling
9. Once completely cooled down you can store the cookies in an airtight container