13 Oct No Added Sugar Gingersnaps
This is a super easy recipe anybody can make. These came out so well I am willing to go head to head with my grandma's gingersnaps.
In a small bowl, blend the spices and salt with the almond flour.
Stir in the remaining ingredients until well blended and a sticky dough forms.
Drop the dough by teaspoons in 24 tiny lumps on parchment-lined or well-greased baking sheet.
Gently pick up each piece of dough and roll into a ball; put back on the baking sheet making sure to space them evenly 6 across and 4 down.
Cover the balls with plastic wrap and with a drinking glass bottom press down firmly over each ball of dough.
Be sure to press all the way down to the baking sheet.
Peel off the plastic wrap and repeat until all the cookies have been shaped.
Bake at 325ºF for 15-20 minutes or until golden brown.
Remove from the pan, cool on a rack and enjoy!
Ingredients
Directions
In a small bowl, blend the spices and salt with the almond flour.
Stir in the remaining ingredients until well blended and a sticky dough forms.
Drop the dough by teaspoons in 24 tiny lumps on parchment-lined or well-greased baking sheet.
Gently pick up each piece of dough and roll into a ball; put back on the baking sheet making sure to space them evenly 6 across and 4 down.
Cover the balls with plastic wrap and with a drinking glass bottom press down firmly over each ball of dough.
Be sure to press all the way down to the baking sheet.
Peel off the plastic wrap and repeat until all the cookies have been shaped.
Bake at 325ºF for 15-20 minutes or until golden brown.
Remove from the pan, cool on a rack and enjoy!
