Chewy Ginger Spice Cookies {paleo, dairy, egg, gluten free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 18-20
Ingredients
  • 1¼ cup almond flour
  • ¾ cup tapioca flour
  • ¼ cup quinoa flakes
  • ½ cup coconut sugar
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp baking soda
  • ¼ tsp fine salt
  • ¼ cup coconut oil
  • ¼ cup molasses
  • ¼ cup water
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 3 tbso coconut sugar
Instructions
  1. In a bowl sift baking soda, salt, almond, tapioca flour and quinoa flakes. Put aside.
  2. In a separate bowl mix spices, extracts, sugar, coconut oil and molasses and water.
  3. Add wet to dry ingredients and blend well.
  4. After blended well, form walnut size balls pressing the mixture into your hand.
  5. On a lightly oiled cookie sheet or stoneware, press cookie flat and sprinkle evenly sugar on top.
  6. Bake 12-15 minutes at 350. Let cookie cool and set.
  7. They will stay fresh for 1 week in the refrigerator.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/chewy-ginger-spice-cookies-paleo-dairy-egg-gluten-free/