Category, ,
Yields1 Serving
 1 cage free egg
  cup cup palm shortening
 ¼ cup organic blackstrap molasses
 ¼ cup coconut sugar + more for rolling the cookies in
 1 tsp vanilla extract
 2 cups Paleo baking flour
 2 tsp baking soda
 ¼ tsp sea salt
 2 tsp ground cinnamon
 1 tsp ground cinnamon
 ¼ tsp cloves
1

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.

2

In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.

3

In a separate bowl, combine the flour, baking soda, salt and spices.

4

Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.

5

Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.

6

Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.

7

Bake for 8-10 minutes until tops begin to crack - cookies will become firmer as they cool.

8

Cool completely and enjoy!

9

These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.

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Ingredients

 1 cage free egg
  cup cup palm shortening
 ¼ cup organic blackstrap molasses
 ¼ cup coconut sugar + more for rolling the cookies in
 1 tsp vanilla extract
 2 cups Paleo baking flour
 2 tsp baking soda
 ¼ tsp sea salt
 2 tsp ground cinnamon
 1 tsp ground cinnamon
 ¼ tsp cloves

Directions

1

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.

2

In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.

3

In a separate bowl, combine the flour, baking soda, salt and spices.

4

Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.

5

Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.

6

Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.

7

Bake for 8-10 minutes until tops begin to crack - cookies will become firmer as they cool.

8

Cool completely and enjoy!

9

These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.

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