Gingersnap Cookies

Preheat your oven to 350° F and line 2 large baking sheets with parchment paper. Light colored, shiny metal baking sheets work best for this recipe.
In a large bowl using an electric hand mixer, beat together the coconut oil, maple sugar and molasses until smooth and creamy. Beat in the egg and vanilla and continue to mix until very smooth, set aside.
In a separate large bowl, combine the almond flour, tapioca, cinnamon, ginger, cloves, baking soda and salt. Slowly stir the flour mixture into the wet ingredients until you have a thick cookie dough. Chill the dough in the refrigerator for at least 30 minutes so you can roll it into balls. Meanwhile, if you plan to roll the cookies in sugar (or granulated sweetener) put it in a shallow bowl.
Roll a 1” ball of dough in the sugar and place on the prepared baking sheet. Repeat, spacing cookies 2” apart and using both baking sheets to make 24 cookies. Bake in the preheated oven for 11-12 minutes or until edges are browning and tops are crinkled. Cool for 2 minutes on the baking sheets, then carefully transfer to wire racks to cool completely. Store the cookies covered at room temperature for up to 5 days. Enjoy!

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