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Servings
16
cookies
Ingredients
2
cups
blanched almond flour (not almond meal)
2
tablespoons
arrowroot powder
¼
teaspoon
celtic sea salt
¼
teaspoon
baking soda
2
teaspoons
ground
ginger
1
teaspoon
ground cinnamon
3
tablespoons
palm 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
Prep Time
10
minutes
mins
Cook Time
7
minutes
mins
Total Time
17
minutes
mins
Cook Mode
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Equipment
Small Bowl
Parchment Paper
Baking Sheet
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!