This is the original recipe that I've since replaced with the new recipe above. Feel free to use either recipe but know that this recipe yields a slightly less "snappy" ginger snap. This cookie is more chewy than snappy, but if you leave them in the oven for a bit longer and/or add them to a dehydrator you will obtain some snap. If your dough is too soft to roll, place it in the freezer for a 5 to 10 minutes to keep them from spreading when they bake. As for the honey, using a dark honey such as honey from bees pollinating buckwheat will add a deeper, molasses-like flavor. For SCD, only use honey.
2cupsblanched almond flour
1/3cuphoney or maple syrup
4tablespoonsunsalted butterghee, vegetable shortening, or coconut oil, melted
a pinch Himalayan salt or coarse sea salt on top of each cookieoptional
Preheat the oven to 275°F convection setting, or 300°F at a regular setting.
Blend all the dry ingredients together and then add the honey and butter, and blend well.
With a spoon or your fingers, create small, balls of dough, about an inch in diameter, and place them on a greased baking sheet (or a baking mat on a baking sheet). They don't spread when baking, so place each cookie about an inch apart on the baking sheet.
Press each cookie to flatten it using either the palm of your hand, or the back of a fork. To get the hatch pattern, criss-cross the top of the cookie down with the back of a fork. Optionally, sprinkle some sea salt on top of each cookie.
Bake for 15 minutes.
Turn the cookies over and lower the temperature of the oven to 175°F convection (or 200°F regular setting), and bake for another 15 minutes.
For an even crunchier cookie, leave them in the oven for another 10 minutes or so, or just leave them in the oven until it's cool. To get the snap back at any time, pop this in an oven for about 10 minutes at 200°F.