Walnuts ground into flour make the perfect nutty base for these Walnut Ginger Cookies that taste just like gingersnaps.
- 1 1/2 cups walnuts ground in a food processor into flour (I prefer Now Foods Walnuts)
- 1/4 cup coconut flour (I prefer Now Foods Coconut Flour)
- 1 3/4 tsp baking soda
- 3 tsp ground ginger
- 2 tsp ground cinnamon
- 1/4 cup coconut oil, melted (I prefer Now Foods Coconut Oil)
- 1 cup coconut sugar (I prefer Now Foods Coconut Sugar)
- 1 egg white
- 2 Tbsp molasses
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- In the bow of a food processor, blend the walnuts until they are the consistency of flour. Make sure to keep an eye on this so they don’t become walnut butter! Mix the walnut flour with the coconut flour, baking soda, ginger, cinnamon. Set aside.
- In a large bowl, combine the coconut oil, coconut sugar, and egg white until thoroughly combined.
- Slowly mix the dry ingredients with the wet mixture and add in the molasses. Mix completely.
- Refrigerate the dough for about 10 minutes while the oven preheats. This allows the coconut flour to absorb all of the moisture (this is a slower process).
- Place tablespoon sized balls of dough on the prepared baking sheet. Flatten with the back of a spoon.
- Bake at 350 for about 15-18 minutes, or until the edges begin to dry and crack.
- All to cool on the pan so they get crispy and then enjoy!
*The coconut flour, coconut sugar, and molasses have not been tested for FODMAP content. Please pay attention to your body and portion size if you need to follow a low FODMAP diet.
This recipe is gluten free, dairy free, and grain free.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: dessert, cookie, low FODMAP, cookie, gluten free, grain free
- Cuisine: American
- Serving Size: 1/18th of recipe
- Calories: 121
- Sugar: 10 g
- Sodium: 49 mg
- Fat: 8 g
- Carbohydrates: 12 g
- Protein: 2 g