Chewy Gingersnaps (No Gluten, No Grains, No Dairy)
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Chewy Gingersnaps Recipe

Course: Desserts and Sweets
Servings: 3 -4 dozen
Author: Ann Timm

Ingredients

  • 3 cups almonds best if they are soaked/dehydrated first
  • 1/2 cup butter pastured and 1/2 cup coconut oil (if you're completely dairy free, skip the butter and use all coconut oil)
  • 1 cup Sucanat or Rapadura
  • 3 Tbsp blackstrap molasses look for one without sulphites- I like Wholesome Sweeteners
  • 1 large egg
  • 2 cups arrowroot powder
  • 1 Tbsp ground ginger
  • 2 tsp. cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp sea salt
  • 1 tsp baking soda

Instructions

  • Preheat oven to 300 F.
  • Grind up your almonds in a food processor until ground into a fine meal. You may be able to get a better (finer) texture if you do it in two batches, instead of being impatient like me and dumping them all in at once.
  • In a large mixing bowl, cream the butter, coconut oil and sugar together. Add molasses and egg until well mixed.
  • Add arrowroot powder and all spices, salt and baking soda. Keep mixing until everything is well incorporated, and the dough forms a thick but soft ball.
  • Grease your cookie sheets. Make small balls of dough about the size of a cherry tomato. Roll lightly in your hands, and place on cookie sheet, flattening them slightly with your hand (don't worry too much about this- they will mostly flatten themselves during baking).
    Chewy Gingersnaps (No Gluten, No Grains, No Dairy) 3
  • Bake for 20 minutes at 300 F. Allow to rest on cookie sheets for 10-20 minutes before transferring to wire cooling trays.