Stir until everything is very well mixed and there are no little clumps of flour. In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon.In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed.Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat.1 1/2 cups + 1 tbsp almond flour * 5.4 oz.1 cup coconut sugar, lighty packed + more for rolling.Cinnamon, as you shall soon see, is included in THIS recipe. Some use honey or brown sugar instead of molasses, while others that are flavored with spices like cinnamon and nutmeg. They can, though, be enjoyed year-round with a glass of milk or a cup of tea. Ginger snaps are a popular treat during the holiday season because bakers are already using its ingredients to make gingerbread houses. They’re called snaps because they are often crispy and crunchy. Ginger snaps are cookies that mostly contain molasses and ginger. No grandma can resist the thought of helping her granddaughter OUT. Until I told her how it would benefit my blog so much to have a paleo-friendly version of everyone’s favorite Christmas treat. I have been trying for YEARS to get three AMAZING recipes from my grandma: her Easy Gluten-Free Stuffing, her Paleo Pecan Pie Bars and her Ginger Snap recipe. I am bringing you a classic Christmas treat today - the Ginger Snap!
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