Grain-Free Gingersnap Cookies by Laurie Richardone
Makes 24 Festive Cookies 1 ¾ cup almond flour ½ cup arrowroot, or tapioca flour 6 tbs. coconut oil, soft room temp. ½ cup coconut sugar, extra if rolling cookie dough in sugar. 3 tbs. black molasses 1 egg, room temp. 1 tsp. vanilla extract 1 ½ tsp. cinnamon 1 tsp fresh ground ginger, or powder ½ tsp. ground cloves 2 tsp. baking soda ¼ tsp. sea salt Fresh rosemary for garnish, optional Preheat the oven 350. In a large mixing bowl, using an electric mixer, beat coconut oil,
coconut sugar, and molasses, until smooth. Beat in the egg and vanilla, mix until smooth.
Place on a serving tray, and place bunches of fresh rosemary around the dish.
In a separate bowl mix dry ingredients, along with all the spices, and sea salt. Slowly, stir the flour into the wet ingredients, until you have a thick cookie dough. Chill for 30 minutes, so you can roll dough into small balls. If rolling in sugar, in a shallow bowl, dip the ball into the sugar, and place on a baking sheet, lined with parchment paper. Place 2’’ apart. Bake for 11-14 minutes, or until lightly browned on the edges. Let cool completely on the rack, before removing from the baking sheet.
Buon Appetito
For scheduled Cooking Classes in Asheville, Visit: LaurieRichardone.com
December 2021 | thesofiamagazine.com
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