It can be difficult to bake a cookie without *real* flour, but you won’t know it! !
These cookies are easy to make. Make sure to leave plenty of space between the cookies on your baking sheet because they will expand a lot!
Preparation Time:
12
Cook Time
18
Total Time:
30
Serves:
10
Ingredients:
- 1/2 cup arrowroot starch (or powder / flour)
- Almond flour: 1/4 cup plus 2 tablespoons
- Coconut flour 2 TBSP
- Coconut sugar, 1/3 cup
- 1 tsp of baking soda
- 1/2 tsp ground ginger
- Make your own pumpkin spice if you don’t already have it.
- Half a cup of almond butter (or any other nut/seed Butter)
- 1/4 cup water
You can use almond flour and seed butter to make a version without nuts. The cookies will be chewier but still taste good!
This recipe is adapted from The Spunky Coconut.
Directions:
- Pre-heat oven to 350F
- Mix together all the dry ingredients in a large bowl using a whisk. (Everything except for the almond butter and water).
- Mix the almond butter with water using electric beaters.
- I used “two spoons”, where I scooped up the dough with one spoon, and then scraped the remaining dough onto the cookie sheet using the second spoon. It’s a bit technical. You can make between 10 and 12 cookies depending on how much batter you “taste test”.
- The cookies will grow a lot, so I put only 4-6 on a cookie sheet. Also, there was plenty of space between the cookies so that they wouldn’t all become one cookie.
- Bake for 16-18 mins, or until the edges are just beginning to crisp.
- Allow to cool on the baking tray – they’ll become crispier in a few days or over night (putting the snap into gingersnap).
