Gluten Free Gingersnaps

24 cookies

1 cup almond flour

1 cup tapioca flour

2 teaspoons baking soda

1/2 teaspoon sea salt

1 ½ teaspoons  ground ginger

1 teaspoon cinnamon

½ teaspoon cloves

½ teaspoon nutmeg

½ cup unsalted butter preferably from pasture-raised cows, room temperature or vegetable shortening, such as Spectrum organic

3/4 cup coconut sugar or maple sugar

1 teaspoon vanilla extract

1 tablespoon molasses

1 large egg

In a medium sized mixing bowl, whisk together the almond flour, tapioca flour, baking soda, sea salt, and spices.

In a large mixing bowl, or in a standing mixer, cream the butter or shortening and the sugar until light and fluffy. Add the vanilla extract, the molasses and the egg to the sugar mixture, and blend again until creamy.

Add the flour mixture to the sugar mixture, a little bit at a time, blending after each addition of flour, until well-combined. Chill the dough for at least 30 minutes so that it can be easily rolled into small balls for baking.

While the dough is chilling, preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Remove the chilled dough from the fridge, roll into small balls and then roll in granulated organic cane sugar, if desired. Place the balls of dough onto your parchment lined baking sheet, spaced a couple inches apart. Bake the cookies in the center of the oven for 12-15 minutes.

Allow to cool and enjoy!