I love gingersnaps and so does my husband. Especially this snowy time of year with a good cup of tea and a bit of coconut milk. I try to have a homemade treat available to snack on when he returns from traveling for work and this time it’s grain free gingersnaps.
I’m working on creating more and more grain free recipes as even gluten free grains don’t agree with me much these days. If you’re just looking for a gluten free gingersnap recipe, you can find another very tasty one HERE.
It took a couple attempts to make these work. Grain free baking is a challenge! With a few tweaks, the second batch turned out fantastic in texture and taste.
Crisp on the outside and chewy in the middle, and so aromatic. Your house will smell wonderful after you’ve baked them!
Grain Free Chocolate Chip Gingersnaps
*Makes about 2o cookies
1/4 Cup of Spectrum Shortening
3/4 Cup of Coconut Sugar
4 Tablespoons of Unsulphured Molasses
2 teaspoons of Pure Vanilla Extract
1 teaspoon of Baking Soda
1/4 teaspoon of Sea Salt
1 1/2 teaspoons of Ground Ginger
1 1/2 teaspoons of Ground Cinnamon
1 teaspoon of Ground Cloves
1 Cup of Sweet Potato Flour
1/4 Cup of Arrowroot
1/2 Cup of Coconut Flour
1/4 Cup of Dairy Free Mini Chocolate Chips
Extra Coconut Sugar For Rolling & Pressing
Preheat oven to 350 degrees and line two baking sheets with parchment.
Place 2 Tablespoons of coconut sugar onto a small plate and set aside. In a mixer, beat the shortening until fluffy and scrape down bowl. Add the sugar and mix until combined. Add the egg, molasses, vanilla, baking soda, sea salt, ginger, cinnamon, and cloves. Mix until thoroughly combined. Add the sweet potato flour, arrowroot, and coconut flour and mix until thoroughly incorporated. Add the chocolate chips and mix until distributed.
Refrigerate dough for 1 hour. Roll into balls, then roll in coconut sugar and press down with a fork.
Bake for 7-9 minutes until golden and allow to rest on baking sheet for 3 minutes before removing with a spatula to a cooling rack.