This recipe for gingersnaps is super allergen-friendly – It’s vegan, gluten-free, and paleo.
So… They’re almost healthy… But, you know, they’re still cookies. Best not to forget that part. 🙂
Anyway, these are easy, delicious, and super quick. AND they’re super allergen-friendly – A clean, vegan, gluten-free, paleo cookie that still tastes good can be hard to come by… So enjoy!
{Vegan // Vegetarian // Gluten-Free // Paleo-Friendly}
Paleo Gingersnaps
- 2 cups gluten-free flour {I mixed Bob’s Red Mill almond meal and gluten-free flour}
- 1/2 cup arrowroot powder or corn starch
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 Tbsp blackstrap molasses
- 2 tsp ground ginger
Directions:
- Pre-heat oven to 350
- Combine ingredients in a large bowl
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Roll dough into small balls and put on an oiled or parchment covered cookie sheet
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Press down the cookies with the back of a spoon to flatten the balls
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Bake for 10-12 minutes
Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.
