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Healthy ginger snaps baked deliciously grain-free and delightfully crispy to enjoy as a snack or tucked into lunchboxes.
My family loves ginger snaps, and the fact that our favorite recipe is made with almond flour makes it all the better as this adds variety to the menu.
A big bonus is that these ginger snaps are so fast to prepare and bake!
I keep a bag of homemade almond flour from sprouted or soaked nuts in the freezer most of the time to make grain-free pizza crusts quick and easy.
Preparation and Substitution Suggestions
If you avoid almonds or are otherwise on a low oxalate diet, I think these cookies would be amazing made with hazelnut flour as a tasty alternative that is low in oxalic acid.
I took my inspiration for this recipe from Nourishing Traditions Cookbook, which suggests sucanat as the sweetener.
After making several batches, I found that date syrup is also delicious and works for those who avoid disaccharide sweeteners to improve digestion.
Another tweak I made is to add an egg. This ensures that the cookies hold together well. There are no eggs in this recipe per my edition of Nourishing Traditions.
Homemade Ginger Snaps
Healthy ginger snaps baked deliciously grain-free and delightfully crispy to enjoy as a snack or tucked into lunchboxes.
Ingredients
- 1 1/2 cups almonds soaked or sprouted, preferably organic
- 1/2 cup butter softened, preferably grassfed
- 1 cup arrowroot flour
- 1 egg preferably pastured
- 1/2 cup sucanat or date syrup
- 1 Tbsp filtered water
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp sea salt
Instructions
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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 works well when mixed with the arrowroot powder.
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Blend in remaining ingredients. Form into balls the size of a ping pong ball and arrange on greased, stainless steel cookie sheets (I do not recommend parchment paper as it is coated with hormone-disrupting silicone).
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Bake at 300 °F/ 149 °C 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.
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Cool and store in an airtight container in the refrigerator.
These look delicious! They aren’t GAPS legal because of the arrowroot powder also. But I’m going to try an extra egg maybe!
What other flours can be used besides arrowroot flour? I have bad reactions to arrowroot.
You can try one of these. I haven’t tried others, so if you make a substitution, let us know how it turns out!
https://www.thehealthyhomeeconomist.com/how-to-mix-and-use-gluten-free-flour/
sarah….would blanched almond flour be a no-no? if not, how much would i use? i don’t have anyway to dry the almonds lower than 150 degrees.
You can use blanched almond flour, but it will not be as nutritious or digestible as almond flour that was soaked/dehydrated first.