These gluten-free gingersnaps are a healthier take on the classic cookie. Made with almond flour and coconut sugar, they are both gluten-free and refined sugar-free. The combination of warm spices like ginger, cinnamon, and cloves gives them that traditional gingersnap flavor.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1 tsp ground ginger. 1/2 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp baking soda. 1/4 tsp salt. 1/4 cup melted coconut oil. 1/4 cup molasses. 1 tsp vanilla extract.

Instructions: Warm the oven up to 175F 350C. Put ginger, cinnamon, cloves, baking soda, salt, coconut sugar, almond flour, and coconut flour in a bowl. Melt the coconut oil and mix it with the molasses and vanilla extract. Mix everything together well. Put the dough balls on a baking sheet that has been lined with parchment paper. Make each ball a little flatter with the palm of your hand or a fork. For 10 to 12 minutes, or until the edges start to turn a little golden. Take it out of the oven and let it cool for 5 minutes on the baking sheet. Then, move it to a wire rack to finish cooling.

Prep Time: 15 minutes

Cook Time: 10 minutes