Five Spice Gingersnap Cookies

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Five Spice Gingersnap Cookies

Yield: 10-12 Cookies

A tasty twist on a holiday classic, these grain free cookies do not disappoint. Made without eggs or refined sugars, these little nuggets were coined by a friend as “ghee-gan” (meaning vegan but with ghee). Enjoy! xx

Ingredients

• 1 flax egg (1tbsp of flax mixed with 3 tbsp water)
• 1/2 cup coconut sugar
• 1/4 cup almond butter
• 3 tablespoons molasses
• 1/2 cup ghee
• 3/4 cup paleo flour (I like bob’s red mill)
• 1/2 cup coconut flour
• 1 teaspoon five spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla

Instructions

1. Put the flax and water in mixing bowl, stir to combine and let sit for 5 minutes.
2. Add the almond butter, coconut sugar, ghee, molasses and vanilla, and beat with a hand mixer or kitchen aid until well combined.
3. Mix the flours, spices, salt and baking soda together and slowly incorporate into mixture.
4. Let chill in the fridge for 30 minutes.
5. Preheat the oven to 350°F, line a baking sheet with parchment.
6. Scoop out 1-2 tablespoons of dough and flatten in disks (about the size of a golf ball).
7. Bake for 12-15 minutes or until springy in the middle but firm on the outside.

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