It’s December, so guess what is on my mind…cookies. Alright alright, I have a bazillion other things on my mind as well – December sure is a crazy month…but cookies are at the top of the list, I have to get my priorities in line – right? December and Christmas just wouldn’t be the same without ginger everything. Spoiler alert, I LOVE ginger baked goods and this is a recipe for some insanely delicious Soft Gingersnaps.
My love for ginger baked goods is a relatively new thing. I didn’t care for it as a kid, but as I got older, wiser, and my taste buds matured, I have learned to love the ginger flavor with the slightest kick of spice. It is just so dang tasty…plus it makes your house smell so GOOD when you are baking! However, my love for ginger stops when I bite into a cookie that almost cracks my teeth. I have never been a fan of hard cookies (with the exception of biscotti), and ginger is no exception. Which is why I insist on making soft gingersnaps. They still have the delicious ginger and spice flavors, but are soft and chewy to eat…perfect!
I think these will be the cookies that will be left out for Santa this year. I KNOW he will LOVE them! They are made with high protein almond flour, no refined sugar, and are super simple to make. Santa will be very pleased when he comes to our house :).
- 2 cups almond flour
- 1/2 cup arrowroot powder
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 2 Tbsp blackstrap molasses
- 2 tsp ginger
- Preheat oven to 350 degrees
- Mix all ingredients together in a large bowl
- Roll dough into small balls with your hands and place on a cookie sheet
- Gently press down on dough balls with the back of your hand or the back of a spoon
- Bake for 10-12 minutes
- Calories: 130 Fat: 10.5 grams Carbs: 8 grams Protein: 3 grams