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).
Homemade Ginger Snaps
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 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!
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, 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.
Sarah, The Healthy Home Economist
The Healthy Home Economist has been a Nutrition Educator since 2002. She has served on the Board of Directors for the Nutrition nonprofit the Weston A. Price Foundation since 2011.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.
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