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Gingersnaps
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Description
Healthy yet tasty gingersnaps are an addictive traditional holiday cookie. My gluten-free, grain-free version contains a good dose of anti-inflammatory ginger.
Ingredients
- 2 cups Blanched Almond Flour
- 2 cups Blanched Almond Flour
- 2 Tablespoons Arrowroot Powder
- 2 Tablespoons Arrowroot Powder
- ¼ teaspoons Celtic Sea Salt
- ¼ teaspoons Celtic Sea Salt
- ¼ teaspoons Baking Soda
- ¼ teaspoons Baking Soda
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Ginger
- 1 teaspoon Cinnamon
- 1 teaspoon Cinnamon
- 3 Tablespoons Vegan Shortening (I Use Spectrum Palm Oil Shortening)
- 3 Tablespoons Vegan Shortening (I Use Spectrum Palm Oil Shortening)
- 2 Tablespoons Honey
- 2 Tablespoons Honey
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Vanilla Extract
- ½ cups Coconut Palm Sugar For Dipping
- ½ cups Coconut Palm Sugar For Dipping
Preparation
In a large bowl combine almond flour, arrowroot, salt, baking soda, ginger and cinnamon.
In a smaller bowl, combine shortening, honey and vanilla.
Stir wet ingredients into dry. 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 a parchment paper-lined baking sheet. Flatten ball with the palm of your hand.
Bake at 350°F for 7-8 minutes. Cool and serve.
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Cindy Carnes on 12.9.2011
All the ingredients look like they are doubled. Is this correct??