Ginger Snap Cookies

12 30 135
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 12
Ginger Snap Cookies
Health Rating


1/2 cup Almond flour/meal, Bob's Red Mill
1/3 cup Coconut flour
2 tbsp Arrowroot flour
3 tbsp Flaxseed meal (ground) (soaked in warm water)
1/4 tsp Salt
1/2 tsp Baking soda
1/3 cup Coconut sugar
1/4 cup Coconut oil
1 tsp Cinnamon
1 tsp minced Ginger root
1/2 tsp Cloves
2 tbsp Molasses


Pre-heat the oven to 350°F. In a small separate bowl mix together the ground flaxseed meal and warm water and let sit until it thickens and gels.

In a large mixing bowl or food processor mix together all the dry ingredients.
Melt the coconut oil, then place it along with the flax mixture, into the bowl or food
processor and mix well. The dough will be thick.

Take a small bit of the dough and roll it into a ball then press down to make a cookie
shape. Place it on a cookie sheet lined with parchment paper andrepeat until all of the
dough is gone.

Bake at for about 10-15 minutes. Let cool before serving.

Nutrition Facts

Per Portion

Calories 135
Calories from fat 83
Calories from saturated fat 50
Total Fat 9.2 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.5 g
Cholesterol 0
Sodium 106 mg
Potassium 84 mg
Total Carbohydrate 11.7 g
Dietary Fiber 1.6 g
Sugars 7.9 g
Protein 1.5 g

Dietary servings

Per Portion

Meat Alternative 0.2

Energy sources

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