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Chewy Double Gingersnaps, Thm S

Preheat oven to 350. Cream together the softened butter, sweetener, and molasses. Add almond flour, coconut flour, eggs and yolk, ground ginger, baking soda, salt, allspice, and fresh ginger and beat until fully incorporated. Scoop dough with a Tablespoon or medium-sized cookie scoop, and roll the dough between dampened hands to form balls. Place the dough about 1-1 1/2 inches apart on a parchment. . .

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Servings: 24

Prep Time: 00:15

Cook Time: 00:10

Main Ingredients

1 1/2 c blanched almond flour

6 tbsp coconut flour

6 tbsp pyure, or thm gentle sweet

1/4 c blackstrap molasses

2 eggs, plus 1 egg yolk

1/4 c unsalted butter, softened

1 1/2 tsp ground ginger

1 tbsp fresh finely grated ginger

1 tsp baking soda

1/2 tsp salt

1/4 tsp allspice

coconut sugar, optional*(see notes)

Preparation

1Preheat oven to 350.

2Cream together the softened butter, sweetener, and molasses.

3Add almond flour, coconut flour, eggs and yolk, ground ginger, baking soda, salt, allspice, and fresh ginger and beat until fully incorporated.

4Scoop dough with a Tablespoon or medium-sized cookie scoop, and roll the dough between dampened hands to form balls.

5Place the dough about 1-1 1/2 inches apart on a parchment lined baking sheet.

6Bake at 350 for 10 minutes, lightly press the cookies down with the bottom of a glass, and bake an additional 3-5 minutes.

Additional Notes

*Notes: You have the option to roll the unbaked cookie balls into coconut sugar, if you like. Some enjoy that "candy coating" the sugar rolling provides. If you're worried about sugar spikes, or don't keep any coconut sugar in the house, don't worry about it. I only rolled about 6 of 2 dozen in coconut sugar, and I honestly found them on the verge of too sweet. Tread lightly, my friends!

Credit: Erin Murray, My Fling with Food

Reviews: 0

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