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!
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!!