The perfect gluten free, dairy free, healthy cookies for the holidays! These gingersnap cookies are crunchy on the outside and chewy on the inside and made with simple ingredients you probably already have🙌🏻
Preheat oven to 350F and line 2 large baking sheets with parchment paper. In a large bowl add coconut oil, maple syrup and molasses. Beat with a hand mixer until smooth and creamy, then beat in the eggs and vanilla and continue to mix until completely smooth, set aside. In a separate bowl add the almond flour, tapioca, cinnamon, ginger, cloves, baking soda and salt. Stir the flour mixture into the wet ingredients and mix until a cookie dough starts to form. Chill the dough for at least 30min so you can roll in into balls. Roll a 1” ball of dough and place on baking sheet, leave enough space in between the balls so the cookies can expand, mixture makes 24 cookies. Bake in oven for 11-12min or until golden brown. Let cookies cool for a few minutes on the baking sheet then transfer to a wired rack. If dipping in white chocolate let cookies COMPLETELY cool before decorating, place cookies with melted white chocolate in the fridge to set, once chocolate is set serve immediately. Store the cookies covered in the fridge for up to 5 days. Enjoy!
