Ginger Shortbread Cookies
These delightful almond flour ginger snaps are a wonderful sweet treat for any occasion. The combination of warm ginger, rich chocolate, and sweet honey creates a delightful flavor experience that is both comforting and indulgent. With a crispy texture and a touch of decorations, these cookies are sure to bring a smile to your face.
— Constant Cookbook
Ingredients
- 1½ cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 tablespoon ground ginger
- 2 tablespoons vegan shortening
- 3 tablespoons honey
- 2 ounces chocolate chunks
- 1 package sprinkles
Instructions
- In a food processor combine almond flour and salt
- Pulse in baking soda and ginger
- Pulse in shortening and honey until dough forms
- Scoop batter 1 tablespoon at a time onto a parchment paper lined baking sheet
- Flatten dough with the palm of your hand
- Cut out (or trim) circles of dough with a 2 inch cookie cutter
- Bake at 350°F for 7-10 minutes until golden brown
- Let cool on the baking sheets
- Melt chocolate over very low heat
- Dip each ginger snap halfway into the chocolate
- Let excess chocolate drip off into pan
- Cover with sprinkles if desired
- Place cookies on baking sheet and let chocolate harden
- Serve
Yield
Makes 12 cookies
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