Ginger Snap Cookies {crunchy}
Servings: 22
Calories: 96kcal
Ingredients
- 2 cups blanched almond flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ⅓ cup honey
- ¼ cup coconut oil, softened or unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Prepare a baking sheet with parchment paper or anonstick baking mat.
- Add the flour, salt, baking soda, cinnamon, ginger, andcloves to a large bowl and blend well.
- Add the honey and butter to the bowl and blend until a soft dough forms. If it’s too soft, put it in thefreezer for a few minutes.
- Shape 1 tablespoon of dough into a ball and place it on the baking sheet. Repeat for the rest of thedough.
- Press each cookie down with your hands or a fork.
- Bake for 10 minutes or until they are golden brown.
- Cool for a few minutes.
Nutrition
Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Sodium: 39mg | Potassium: 5mg | Fiber: 1g | Sugar: 5g | Calcium: 22mg | Iron: 1mg
