Gluten Free Ginger Snaps with Raisins
Ingredients
Wet Ingredients
-
½
cup
organic palm shortening
-
1
count
egg
Dry Ingredients
-
2
cups
almond flour
-
½
cup
coconut sugar
-
½
cup
raisins (optional)
-
1
teaspoon
ground cinnamon
-
1¼
teaspoons
ground ginger
-
¼
teaspoon
sea salt
-
¼
teaspoon
baking soda
Instructions
- Preheat the oven to 350°F.
- Whisk the dry ingredients in a mixing bowl.
- Add the wet ingredients and mix with an electric mixer.
- Use a scoop to form balls of dough or shape them with your hands.
- Wet your hands and flatten each ball to about 2 inches wide.
- Bake for 15 to 20 minutes and then cool on wire racks.
Nutrition Facts (estimated)
Servings
22 cookies
Calories
100
Total fat
5g
Total carbohydrates
12g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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