This is a recipe adapted from Erin Lives Whole, from her paleo soft baked gingersnaps. These cookies are chewy, thick, and hard to resist.
Course Dessert
Cuisine American, vegan
Keyword cookies
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Servings 10cookies
Calories 90kcal
Author Camila Hurst
Ingredients
Ginger Cookies
1cupalmond flour
1/3cupcoconut flour
1/4cupcoconut sugaror brown sugar*
1/2teaspoonbaking soda
1/8teaspoonfine sea salt
1teaspoonginger
1/2teaspooncinnamon
1/4teaspooncloves
1/4cupalmond butteror any nut butter
1/4cupcoconut oilmelted
1/4cupmolasses
3tablespoonsaquafaba*
1/2teaspoonvanilla extract
To roll cookies
1/3cupcoconut sugar
Instructions
Sift together the almond flour, coconut flour, baking soda, salt, ginger, cinnamon, cloves. Set aside.
Whisk together the coconut sugar, almond butter, coconut oil, molasses, aquafaba, and vanilla.
Add sifted dry ingredients to the wet mixture.
Fold with a spatula until combined.
Form cookies into balls using a cookie scoop. Roll them between your hands to make them round.
Roll them around the coconut sugar.
Place them in the baking sheet.
Flatten the top slightly with your hands.
Place cookies in the fridge while you pre-heat the oven.
Pre-heat the oven to 350F.
Bake cookies for about 10 minutes.
They should still be soft when you take them out of the oven.
Let them cool, and enjoy.
Storage
Store these Vegan Ginger Cookies in an airtight container for up to 4 days at room temperature.
Notes
*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.