- 1 cup 1 cup 1 cup Blanched Almond Flour, 114 grams
- 1 cup 1 cup 1 cup Tapioca Starch, 128 grams (or arrowroot starch)
- 2 tsp 2 tsp 2 tsp Baking Soda
- 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
- 1 Tbsp 1 Tbsp 1 Tbsp Primal Palate Gingersnap Spice, (see recipe notes for alternate spice mix)
- 1/2 cup 1/2 cup 1/2 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, or unsalted grass-fed butter at room temperature
- 3/4 cup 3/4 cup 3/4 cup Maple Sugar, 121 grams (or coconut sugar)
- 1 tsp 1 tsp 1 tsp Pure Vanilla Extract
- 1 Tbsp 1 Tbsp 1 Tbsp Molasses
- 1 whole 1 whole 1 whole Egg, large
- In a medium sized mixing bowl, whisk together the blanched almond flour, tapioca starch, baking soda, sea salt, ground ginger, ground cinnamon, and allspice.
- In a large mixing bowl, or in a standing kitchen mixer, cream the shortening and maple sugar, until light and fluffy. Add the vanilla extract, and blend again until smooth.
- Add the molasses and the egg to the sugar mixture, and blend again until nice and creamy.
- Add the flour mixture to the sugar mixture, a little bit at a time, blending after each addition of flour, until you have a well combined cookie dough. The dough should firm enough that it can be rolled into small balls at this point.
- Chill the dough for 30 minutes so that it can be even more easily rolled into small balls for baking.
- Preheat the oven to bake at 350 degrees. and line a baking sheet with parchment paper.
- Remove the chilled dough from the fridge, and roll into small balls (a little smaller than a walnut in its shell).
- At this point you can roll the balls in a light coating of granulated organic cane sugar if desired. They are great without the added sugar as well.
- Place the balls of dough onto your parchment lined baking sheet, spaced a couple inches apart. These cookies spread a lot, so give them room.
- Bake the cookies at 350, on the middle rack, in the center of the oven, for 15 minutes.
- Allow to cool, and enjoy!
If you don't have the Gingersnap spice blend, here's an alternate spice mix: 2 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground allspice These cookies must cook in ball form for them to look like they do in the photo. I added gram measurements for this recipe, because the amount of flour used really affects how the cookies turn out. They don't need to be firm, like needed for cookie dough that you roll out to cut, but they just need to hold their shape in a ball form. If they flatten before baking, then they will spread and flatten much more. They still taste great, they just wont look quite right, and become huge! I find it best to bake these cookies on a light colored baking sheet. A darker baking sheet tends to darken (and almost burn) the bottoms of the cookies, which isn't desirable for a dark molasses cookie. Bake them (if possible), on a light colored baking sheet. We have several baking sheets with a ton of character, which we love, but I used my light colored Chicago Metallic baking sheet for these, because our darker ones made these cookies burn on the bottom. Chilling the dough really helps for making sure these bake in little balls. This is not a gooey, sticky dough, but it’s still soft, so if it’s cold then it just works better. If you are making these cookies in batches, be sure to keep the dough that isn’t being baked at the time chilled, don’t leave it out at room temperature. When you remove the cookies from the oven, allow them to cool on the baking sheet before moving them to a plate or rack. They cool very quickly, and harden as they cool, and then they can be very easily moved. Trim your parchment paper to fit the bottom of your baking sheet if you are using a rimmed baking sheet. If the parchment is lifted at all on the sides or corners, this will disfigure the cookies. Making sure that the parchment is flat will ensure the cookies stay flat while baking, and they will turn out to be the cutest little circles you’ve ever seen.
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