After nearly 10 years of using the Nourishing Traditions Cookbook as a primary guide for all my traditional cooking endeavors, it amazes me how I can still find new recipes that I haven’t tried before that delight my family!
I just recently had this experience once again while I was thumbing through my very well worn, dog-eared, batter stained copy only to come across a grain free recipe for ginger snaps (p. 530 in my edition). My kids just love ginger snaps and the fact that this recipe is grain free makes it all the better as I really take great effort to provide grain free based snacks for them whenever possible. Most child friendly snacks from the store, even if organic, rely heavily on refined, grain based carbs. Even when gluten free, these types of snacks can contribute to weight issues and other health woes in the long run when consumed frequently.
A big bonus is that these ginger snaps were so fast to prepare and bake! I keep a bag of homemade almond flour from soaked/dehydrated almonds in the freezer most of the time to make grain free pizza crusts, so special prep of the almonds before making these cookies was not necessary. It is probably the reason why I overlooked this cookie recipe for so many years as well as I have only started maintaining almond flour on hand in the past year or so. I think these cookies would be amazing with hazelnut flour too, by the way.
These ginger snaps turned out crisp and delicious. Even my picky eater loved them!
Makes about 24 cookies
1 1/2 cups crispy or sprouted almonds (sources)
1/2 cup butter softened (sources)
1 cup arrowroot flour (sources)
1/2 cup sucanat or sustainable coconut sugar (sources)
1 TBL water
1 1/2 tsp ground ginger (sources)
1 tsp ground cinnamon (sources)
1/4 tsp nutmeg (sources)
1/4 tsp ground cloves (sources)
1/2 tsp sea salt (sources)
Pulse crispy or sprouted almonds in a food processor until they are ground into almond flour. It is not necessary for the almond flour to be extremely finely ground as a more coarse texture turns out fine when mixed with the arrowroot powder.
Mix in remaining ingredients. Form into balls the size of a ping pong ball and place on a cookie sheet lined with parchment paper. Bake at 300F for 20 minutes, removing pan from the oven after 5 minutes to press each ball lightly with a fork before baking the remaining amount of time. Cool and store in an airtight container in the refrigerator.
* Note that I added an egg to this ginger snaps recipe to make sure the cookies held together well. There are no eggs in the Nourishing Traditions recipe.
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