Paleo Ginger Snap Cookies
I made these cookies a few times over the holidays and I am still not sick of them. That is a sign of a good cookie if you ask me.
Servings: 24 cookies
Calories: 109kcal
Ingredients
- 2 1/2 cups almond flour
- 5 tablespoon butter or coconut oil to make it dairy free
- 1/3 cup honey
- 2 tablespoon organic gluten free vanilla
- 1/4 teaspoon baking soda
- 2 teaspoon ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon sea salt
Instructions
- Place almond flour and butter in a glass bowl
- Microwave bowl for 1 minute on high to melt butter
- Add the rest of the ingredients to the bowl and mix well with a pastry blender
- Preheat oven to 300 F
- Form dough into balls approximately 1.5 inches in diameter and place on a cookie sheet
- Flatten balls with a fork (make a criss-cross pattern) (**tip: if you wet the fork the dough won't stick to it)
- Bake cookies for 15 minutes
- Turn oven down to 200 F and cook for an additional 12-16 minutes (this depends on your texture preference, the cookies will turn out softer if cooked for 12 minutes but will be more like ginger snaps if cooked for longer)
- Remove cookies from oven and cool for a few minutes before transferring to a plate or rack to cool completely.**
Notes
**DON'T let these cool completely on the cookie sheet or they will be VERY hard to remove - trust me I did that the first time I made these and it wasn't fun!
Nutrition
Calories: 109kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg