My kids love ginger snaps, and the fact that our favorite recipe is made with almond flour makes it all the better as I take pains to provide low carb snacks 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 sprouted or soaked nuts 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 in Nourishing Traditions Cookbook 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 healthy, homemade ginger snaps turned out crisp and delicious. Even my picky eater loved them!
Ginger Snaps Recipe
Healthy ginger snaps recipe made with almond flour that take only minutes to make and are delightfully crispy to eat. GAPS, AIP, and SCD legal options!
Ingredients
- 1.5 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
- 1 Tbl filtered water
- 1.5 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 turns out fine when mixed with the arrowroot powder.
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Mix in remaining ingredients. Form into balls the size of a ping pong ball and place on a cookie sheet lined with parchment paper.
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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.
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Cool and store in an airtight container in the refrigerator.
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* 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 which turned out too crumbly.
Recipe Notes
Coconut sugar may be substituted for sucanat. Also, if on the GAPS diet, date syrup may be substituted.
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.