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.