This is a recipe adapted from Erin Lives Whole, from her paleo soft baked gingersnaps. These cookies are chewy, thick, and hard to resist.
Whisk together the coconut sugar, almond butter, coconut oil, molasses, aquafaba, and vanilla.
*You can use brown sugar instead of coconut sugar, but then it won’t be refined sugar free, or paleo.
**To keep paleo, use flax seed egg instead of the aquafaba. How to make flax egg: mix 1 tablespoon of flax seeds with 2 tablespoons of warm water and set aside to thicken for 10 minutes.
***Also, you could substitute the aquafaba for 1 egg, in this case the recipe wouldn’t be vegan any longer.
****To make these cookies crispy, make them smaller, and flatten them out until they are very thin, about 1/4” thick. And increase baking time by 2 minutes or so, until they are a deep brown, but take care not to burn the cookies. If you place them in the airtight container they will soften back up, so leave them in a container covered with a towel or a loose plastic to make sure they stay crispy for the next couple of days.