GingersnapCookies

Gingersnap Tahini Cookies (Gluten Free and Dairy Free Recipe)

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Here is my holiday cookie recipe…gingersnap tahini cookies :) I hope you guys love them!!

Gingersnap Tahini Cookies
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Gingersnap Tahini Cookies

Recipe by The Acne NutritionistDifficulty: Easy
Makes

12

cookies
Prep time

5

minutes
Bake time

13

minutes

Ingredients

  • 3/4 cup almond flour

  • 3/4 cup oat flour (oats ground in a blender)

  • 1/2 cup tahini

  • 1/2 cup coconut sugar

  • 1/4 cup maple syrup

  • 3 tbsp blackstrap molasses (optional)

  • 1 pasture-raised egg

  • 1 tsp baking soda

  • spices: 1 tsp cinnamon, 2 tsp ground ginger (fresh or dried), 1/2 tsp flakey sea salt

Directions

  • Mix the dry ingredients. Mix the wet ingredients. Combine.
  • Set the dough in the fridge while you wait for the oven to preheat and clean up the kitchen.
  • Roll the dough into tablespoon-sized balls and roll them in a small plate of coconut sugar mixed with cinnamon.
  • Place the balls on a cookie sheet far apart from each other.
  • Bake at 350F for about 11-13 minutes, depending on your oven.
  • Important: let the cookies cool for at least 15 minutes before enjoying :)

Notes

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    Created by Sisley, The Acne Nutritionist— a Registered Holistic Nutritionist and North America's and Australia's leading acne-focused Holistic Nutritionist— with 10+ years of experience helping women support their skin from the inside out.

    @theacnenutritionist