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Ginger Shortbread Cookies
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Ingredients
1½
cups
blanched almond flour (not almond meal)
¼
teaspoon
celtic sea salt
¼
teaspoon
baking soda
1
tablespoon
ground ginger
2
tablespoons
palm shortening
3
tablespoons
honey
2
ounces
chocolate chips
1
package
gluten-free 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
Prep Time
10
minutes
mins
Cook Time
17
minutes
mins
Total Time
27
minutes
mins
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Equipment
Food Processor
Baking Sheet
2 Inch Cookie Cutter
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!