Easy Low-Carb Gingersnaps
Ingredients
The dough
-
2
cups
blanched almond flour
-
2
tablespoons
arrowroot powder
-
¼
teaspoon
celtic sea salt
-
¼
teaspoon
baking soda
-
2
teaspoons
ground ginger
-
1
teaspoon
ground cinnamon
-
3
tablespoons
palm shortening
-
2
tablespoons
honey
-
1
tablespoon
vanilla extract
For dipping
Instructions
- Combine almond flour, arrowroot, salt, baking soda, ginger, and cinnamon in a small bowl.
- In a medium bowl, mix shortening, honey, and vanilla.
- Combine the dry ingredients into the wet mixture.
- Knead the dough by hand until it comes together.
- Scoop 1 tablespoon of dough and roll it into a ball.
- Dip the ball briefly in water and then roll it in coconut sugar to coat.
- Place the coated ball on a parchment paper-lined baking sheet and flatten it with your palm.
- Bake at 350°F for 7-8 minutes.
- Cool the cookies and serve.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
100
Total fat
5g
Total carbohydrates
12g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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