Soft and Chewy Gingerdoodles
Never choose between a gingerbread and snickerdoodle cookie again. These soft and chewy gingerdoodles have it all and are the perfect cookie for the holiday season.
Servings: 24 cookies
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup almond butter
- 1/4 cup blackstrap molasses
- 1 tsp vanilla
- 2 cups gluten free 1-to-1 flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Cinnamon Sugar Coating
- 1/4 cup sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, add the sugar, molasses, eggs, almond butter and vanilla. Mix using a rubber spatula until well combined.
- Fold in gluten free flour, baking soda, spices and salt. Mix until just combined.
- Cover bowl with plastic wrap and chill dough for at least 1 hour. Meanwhile, combine 1/4 cup sugar and 2 tablespoon cinnamon in a small bowl.
- Scoop about 1 1/2 tablespoons of chilled dough and roll into a ball. Roll the ball in cinnamon sugar mixture. Place ball on parchment lined baking sheet and press down with your hands.
- Bake cookies at 350°F for 11-12 minutes. Allow cookies to cool a few minutes before enjoying or transferring to a wire rack to cool completely. Sprinkle cookies with additional cinnamon sugar, if desired, before enjoying.