Today was an almond milk and cookies kind of day so I got baking this afternoon while L'il E played underfoot. I've been digging these almond flour chocolate chip cookies, but I felt I needed to switch things up a bit so I went hunting for something else. I stumbled upon this deelish recipe for Ginger Snap cookies (my fave in the pre gluten-free days!). I whipped them up and they are mighty fine, but I'm not sure how much longer they're going to last.
Feel like baking up a batch yourself?
- 2 cups almond flour (I just used ground blanched almonds)
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/3 cup honey
- 4 tbsp unsalted butter
- 1 tsp cinnamon
- 2 tsp ground ginger (I used 1 tsp of ground ginger and 1 tsp of fresh shredded ginger)
- 1/2 tsp ground cloves
- 1/4 tsp ground cardamom
- Preheat oven to 300F
- Stir together all dry ingredients, then add honey and butter and mix until well blended.
- With a small spoon and your fingers create little balls and drop onto a prepared cookie sheet, spacing them about one inch apart. Press each cookie with a fork to flatten.
- Bake for 15 minutes.