Biscuits au gingembre sans gluten, paléo et végans

Ingrédients

• 2 tbsp virgin coconut oil (solid and slightly softened)
• 1/3 cup almond butter
• 1/4 cup molasses
• 1/2 cup coconut sugar
• 2 flax eggs (2 tablespoons flax meal + 5 tablespoons water)
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1.5 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/2 cup coconut flour
• handful of coconut sugar
• sprinkle of cinnamon
• sprinkle of ground ginger

Préparation

1. 1

   Heat the oven to 350 and line a sheet pan with parchment paper.

2. 2

   In a bowl or stand mixer, beat together the coconut oil, almond butter, molasses, and coconut sugar until smooth.

3. 3

   Add the flax eggs and vanilla extract and mix until smooth. (To make the flax egg, whisk together the flax meal and water then let sit for 5 minutes)

4. 4

   Add in the rest of the dry ingredients: ground ginger, cinnamon, baking soda, salt, nutmeg, and coconut flour to the wet ingredients. Mix until well incorporated.

5. 5

   In a separate small bowl, combine the side of coconut sugar, cinnamon, and ground ginger to roll the dough in.

6. 6

   Use a medium sized cookie scoop to form cookies and roll in the cinnamon sugar and ginger mixture. Place the cookie dough balls 2ish inches apart on the sheet pan. Then press the cookie balls down a bit because these cookies won't spread in the oven.

7. 7

   Bake for 10 minutes or until the cookies have puffed and are cooked through.

8. 8

   Let cool for 4-5 minutes on the sheet pan outside of the oven and then transfer them to a cooling rack to cool completely.