soft ginger snaps
Sometimes you just need a warm, spicy, soft cookie. This recipe has been modified from paleomg.
Tools needed: hand mixer
- 1 cup coconut butter (or your choice of nut butter)
- 2 eggs
- 1/4 cup molasses
- 1/4 cup honey (adjust if your nut butter is sweetened)
- 1 tbs ground cinnamon
- 1 tsp ground ginger
- 1/4 cup coconut flour
- 2 tbs tapioca starch/flour
- 1 tsp baking soda
Mix all ingredients together until smooth. Refrigerate dough for 30 min. Preheat oven to 350 degrees F. Prepare baking pan with parchment paper or silicone baking pad. Roll 1-2 tbs of batter in ball and press lightly onto baking pan. Bake for about 8 minutes until slightly brown on bottom. Do not over cook. Cool and enjoy (or store in ziplock bag to maintain soft texture).
Serving Tip: we love serving ours with coconut milk or almond milk.