Gingery Gingersnaps

It’s finally the rainy season here in the Pacific Northwest. After almost three months of sun, the skies are cloudy and as I type there is a steady, cold rain falling gently outside and snow is falling up in the mountains.

It’s a Miles Davis or John Coltrane, good book, comfy-oversized sweater, wool socks and Pumpkin Spice Rooibos tea kind of morning.

And one that calls for super-gingery and chewy gingersnaps. They’re made with almond flour so they’re heart-healthy and egg-free so they could be classified as vegan if I wasn’t using honey. But I am.

When I went back for my fifth cookie, I didn’t feel a bit bad about it. In fact, it might be the only cookie you can go back for more and not worry that this phrase might come true, “Once on the lips, forever on the hips.”

Note: I made them with Bob’s Red Mill almond flour/meal. I wouldn’t recommend using theirs as it’s too coarse but I was cooking for a bake exchange and I needed more than what I had. I’d recommend using Honeyville. They have coupons and specials if you sign up for their email list – I highly suggest signing up!

Enjoy!

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Gingery Gingersnaps

  • 2 cups blanched almond flour
  • 1/8 tsp sea salt
  • ¼ tsp baking soda
  • 1/3 cup honey
  • 4 cups salted butter
  • 1 tsp cinnamon
  • 2 tsp ground ginger
  • ½ tsp cloves
  • ¼ tsp cardamom
  • salt shaker filled with Himalayan salt
  1. Preheat oven to 300 degrees Fahrenheit.
  2. Mix all almond flour, sea salt, and baking soda together.
  3. Add butter – cut in with fork and with clean hands, mix until dough is crumbly and butter is mixed throughout.
  4. Add honey and stir with fork until combined.
  5. Add spices and mix until combined.
  6. With wet hands, form into balls and place on a Silpat lined baking sheet about two inches apart.
  7. With a wet fork, press down like you would for peanut butter cookies. Cookies will not spread and should be rather close to each other at this point.
  8. Bake for 15 minutes. Remove from oven and flip the cookie over. Turn down the oven to 175 degrees Fahrenheit and put the cookies back in for another 15 minutes.
  9. Remove from oven and let cool on a cooling rack.

This recipe was modified from Comfy Belly.