Ginger Snaps

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Nourishing Traditions did it again you all, these are too die for! Ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress such as nausea and vomiting. It is also a great anti-inflammatory and immune boosting plant. Now I have to tell you the truth these ginger snaps aren’t even out of the oven, but the batter was so delicious by its self I had to start typing out this blog post. These beauties are gluten free, dairy free, and egg free!! How fantastic is that. They do have a decent amount of sugar, but hey they are a dessert.


Here’s what to do!

Ginger Snaps

Makes about 18

time: 30 minutes


  • 1 1/2 cups crispy (toasted) almonds (instructions below)
  • 1/2 cup butter, softened, or coconut oil
  • 1 cup arrowroot or 7/8 cup bulgar flour
  • 1/2 cup sugar (I use turbinado sugar) you can use what you’d like
  • 1 TBS water
  • 1 1/2 teaspoons ground ginger (or about 1.5 inches of fresh ginger root ground.that’s what I used)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon sea salt.


If you do not have toasted almonds on hand do that first. You can do them a couple ways: 1) place on baking sheet for 1 hr at 200 degrees 2) 425 degrees for 10 minutes, but check often!! I recommend the first way. It dehydrates the almonds which is more optimal. I used whole almonds.

Place almonds in food processor and process until finely ground. Add remaining ingredients and blend well. Form into walnut-sized balls and place on buttered cookie sheets. Bake at 300 degrees for about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork. Let cool completely before removing to an airtight container for storage. Store in refrigerator.

There you have it!! Very easy and fantastic ginger snaps!!

Living Satisfied!

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