Gingersnaps
These delectable ginger snap cookies are perfectly sweet and spiced, with a crisp exterior and tender center. A delightful blend of almond flour, aromatic spices, and a hint of honey make these treats irresistible. They are easy to make and are sure to become a favorite go-to dessert for any occasion.
— Constant Cookbook
Ingredients
- 2 cups blanched almond flour
- 2 tablespoons arrowroot powder
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 3 tablespoons vegan shortening (I use Spectrum shortening)
- 2 tablespoons honey
- 1 tablespoon vanilla extract
- ½ cup coconut sugar for dipping
Instructions
- In a small bowl combine almond flour, arrowroot, salt, baking soda, ginger, and cinnamon
- In a medium bowl combine shortening, honey, and vanilla
- Mix dry ingredients into wet
- Knead dough by hand, until it comes together
- Scoop 1 tablespoon of dough and roll into a ball
- Briefly dip ball into a small bowl of water
- Roll wet ball in coconut sugar to coat
- Place ball on parchment paper lined baking sheet
- Flatten ball with palm of your hand
- Bake at 350°F for 7-8 minutes
- Cool and serve
Yield
Makes 20 cookies
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