Gluten Free Gingersnap Cookies

Servings:

Serves 24

2 cups

All-Purpose Flour, Gluten-Free

4 teaspoons

ground ginger

1½ teaspoons

ground cinnamon

2 teaspoons

baking soda

½ teaspoon

salt

¾ cup

Virgin Coconut Cooking Oil, Organic

1 cup

Sugarless Sugar™

egg

¼ cup

Maple Syrup, Organic Grade A Amber Color

Oh snap these cookies are good! Sorry we couldn’t resist, and you won’t be able to either after you take your first mouth-watering bite of these traditional cookies with a gluten-free twist. Our gingersnap cookies are made with fresh ground ginger and cinnamon and our unique Sugarless Sugar™ Sugar Replacement.

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Preheat oven to 325° F
Sift the flour, ginger, baking soda, 1 teaspoon cinnamon, and salt into a mixing bowl.
Cream together the coconut oil and ¾ cup sugarless sugar.
Gradually whisk in the egg and maple syrup.
Add the flour mixture 1/3 at a time, mixing well in between additions.
Remove pieces of dough and roll them into 1 inch balls.
In a small bowl, combine the remaining ½ teaspoon cinnamon and ¼ cup Sugarless Sugar™.
Toss the dough balls in the mixture and place on a cookie sheet, about 2 inches apart.
Bake 12 minutes, then remove and cool on a rack.