Healthy Gingersnaps

Preheat oven to 350ºF and line a baking sheet with parchment paper (see note below).

In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Set aside.

In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.

Stir the flour mixture and molasses into the oil mixture and stir until a slightly sticky dough forms. Place the dough in the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.

Once the dough has chilled, roll 1-tablespoon-sized balls and roll the balls around in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.

Bake until the edges begin to turn darker brown and top is nice and crackly, about 19–20 minutes (see note below). The cookies will feel very soft, but they will crisp up a lot once cooled.

Let cool completely on the pan and then devour.

Notes:
1. I know the measurements are very exact, which is why I highly recommend using a scale to weigh your flour. Due to varying sizes of measuring cups, you may get a different amount, causing your cookies to not be as perfect.
2. Parchment paper is very important here. If you don’t use parchment paper, your cookies will not come off the pan.
3. I baked my cookies on a light colored baking sheet. I also tested them on a dark baking sheet, and they only took about 10–11 minutes. So watch closely for the edges to begin to darken.