Chocolate Chip Gingersnaps

Grain Free Chocolate Chip Gingersnaps

*Makes about 2o cookies

1/4 Cup of Spectrum Shortening

3/4 Cup of Coconut Sugar

1 Egg

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.