Grain Free Ginger Snaps

These are excellent and so easy- I had them in the oven in just over 5 minutes and they baked just 15 minutes. Warm, spicy, slightly chewy and subtly sweet, these are now a welcome addition to my recipe collection.

Grain Free Ginger Snaps
Makes about 24 cookies

1/2 cup grassfed butter, softened
1/2 cup sucanat or rapadura
1 pasture-raised organic egg
1 TBL water
1 1/2 cups blanched almond flour
1 cup arrowroot powder
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp sea salt

Preheat oven to 300 F.

Cream butter and sucanat. Add egg and water. Combine all other ingredients in a separate bowl and then add to butter mixture. Form into ping pong sized balls and place on a cookie sheet lined with parchment paper.
Bake for about 5 minutes, remove tray from oven and press each ball lightly with a fork to flatten cookies. Return to oven and bake for another 10-15 minutes. Cool and store in an airtight container in the refrigerator.

Based on recipes from Nourishing Traditions by Sally Fallon


Dairy-free? Simply use ghee or coconut oil in place of butter.
Note: Maple syrup can also be used in place of sucanat or rapadura, just decrease amount slightly, and omit the 1 TBL of water.

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