Almond Soft Gingersnaps
It’s undeniable that there’s no winter season without gingerbread cookies. Most people use a recipe that’s been in their family for generations, while others prefer to scout the internet to try out a new ones.
If you fall in the latter category, then this recipe might be for you.
These Almond Soft Gingersnaps are all you ever want: soft, spicy, heavenly ginger cookies. Incredible flavor and super easy to make.
They are naturally gluten-free and can be made paleo and/or vegan if you wish. Just swap coconut oil for butter and arrowroot powder for cornstarch and you’re good to go.
Perfect to cozy up to on a cold winter day with a cup of tea or better yet, hot chocolate.
These Almond Soft Gingersnaps meet every need for ginger-spicy and sweet in a crispy around the edges, soft in the middle cookie.
Almond Soft Gingersnaps Print this recipe!
Adapted from PrimalPalate
Ingredients
Makes 16 cookies
2 cups blanched almond flour
½ cup cornstarch (or arrowroot powder to make them paleo)
¼ cup butter, melted (or coconut oil)
¼ maple syrup
2 tablespoons molasses
2 teaspoons ground ginger
Directions
Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In a large bowl mix all ingredients until well combined.
Scoop one scant tablespoon of mixture and with dampened hands roll into balls. Place them onto the prepared baking sheet and gently press them down with the back of a spoon.
Bake for 10 to 12 minutes until golden.
Remove from the oven and let cool before removing from the baking sheet.
Enjoy!
Nutrition facts
One gingersnap yields 82 calories, 5 grams of fat, 10 grams of carbs, and 1 gram of protein.
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