These ginger snap cookies are deliciously chewy with tons of flavour from the molasses and warm spices. These gluten-free, paleo, and vegan ginger snap cookies are sure to be a hit with your friends and family!
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
2tbspvirgin coconut oilsolid and slightly softened
Add the flax eggs and vanilla extract and mix until smooth. (To make the flax egg, whisk together the flax meal and water then let sit for 5 minutes)
Add in the rest of the dry ingredients: ground ginger, cinnamon, baking soda, salt, nutmeg, and coconut flour to the wet ingredients. Mix until well incorporated.
In a separate small bowl, combine the side of coconut sugar, cinnamon, and ground ginger to roll the dough in.
Use a medium sized cookie scoop to form cookies and roll in the cinnamon sugar and ginger mixture. Place the cookie dough balls 2ish inches apart on the sheet pan. Then press the cookie balls down a bit because these cookies won't spread in the oven.
Bake for 10 minutes or until the cookies have puffed and are cooked through.
Let cool for 4-5 minutes on the sheet pan outside of the oven and then transfer them to a cooling rack to cool completely.
Gluten Free, Paleo, and Vegan Ginger Snap Cookies https://carmyy.com/gluten-free-paleo-and-vegan-ginger-snap-cookies/