Christmas time is a great time for the taste buds! I really used to love sampling everyone’s goodies… Well now a days, I need to make a wide variety of treats so that I can sample all of mine and don’t get bored with just one thing.

If you like ginger and cinnamon, then you will love these! These fresh ginger and blackstrap molasses gives them a great kick. Make them soft or crunchie. Bake them however you like!

Ginger Snaps (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Egg Free)

2 c. gluten free flour mix

1/2 tsp. xanthan gum

2 tsp. baking soda

2 tsp freshly grated ginger (or dry)

1 tsp. ground cinnamon

1/2 tsp. cloves

1/4 tsp. sea salt

2/3 c. coconut oil (or butter if not vegan)

3 Tbsp. black strap molasses

3/4 c. coconut palm sugar (extra for rolling)

Preheat oven to 350 degrees.

In a medium size bowl, whisk together flour, xanthan gum, baking soda, spices and salt. Set aside.

In another bowl, cream together coconut oil, molasses and palm sugar. Add in dry ingredients and mix thoroughly.

Roll dough into one inch balls. Roll balls into palm sugar. Place onto parchment paper lined baking sheet. Flatten slightly with fork.

Bake cookies for 6-8 minutes for soft and 11-12 minutes for crispy. If you bake them crispy they will last in a sealed container for up to two weeks on the counter. Cookies freeze well.

Shared On: Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free fridays, Real Food Fridays, Foodie Friends Friday, motivational Monday, Mix It Up Monday, Mostly Homegrown Mondays, Real Food Recipes, Fat Tuesday, Tasty tuedays, The Southern Special, Healthy Vegan Fridays