Gingersnaps

Name: Gingersnaps
Ingredients: 2 cups Blanched Almond Flour; 2 cups Blanched Almond Flour; 2 Tablespoons Arrowroot Powder; 2 Tablespoons Arrowroot Powder; 1/4 teaspoons Celtic Sea Salt; 1/4 teaspoons Celtic Sea Salt; 1/4 teaspoons Baking Soda; 1/4 teaspoons Baking Soda; 2 teaspoons Ground Ginger; 2 teaspoons Ground Ginger; 1 teaspoon Cinnamon; 1 teaspoon Cinnamon; 3 Tablespoons Vegan Shortening (I Use Spectrum Palm Oil Shortening); 3 Tablespoons Vegan Shortening (I Use Spectrum Palm Oil Shortening); 2 Tablespoons Honey; 2 Tablespoons Honey; 1 Tablespoon Vanilla Extract; 1 Tablespoon Vanilla Extract; 1/2 cups Coconut Palm Sugar For Dipping; 1/2 cups Coconut Palm Sugar For Dipping

20 ingredients

10 steps

Ingredients

2 cups Blanched Almond Flour
2 cups Blanched Almond Flour
2 Tablespoons Arrowroot Powder
2 Tablespoons Arrowroot Powder
1/4 teaspoons Celtic Sea Salt
1/4 teaspoons Celtic Sea Salt
1/4 teaspoons Baking Soda
1/4 teaspoons Baking Soda
2 teaspoons Ground Ginger
2 teaspoons Ground Ginger
1 teaspoon Cinnamon
1 teaspoon Cinnamon
3 Tablespoons Vegan Shortening (I Use Spectrum Palm Oil Shortening)
3 Tablespoons Vegan Shortening (I Use Spectrum Palm Oil Shortening)
2 Tablespoons Honey
2 Tablespoons Honey
1 Tablespoon Vanilla Extract
1 Tablespoon Vanilla Extract
1/2 cups Coconut Palm Sugar For Dipping
1/2 cups Coconut Palm Sugar For Dipping

Directions

1

In a large bowl combine almond flour, arrowroot, salt, baking soda, ginger and cinnamon.
2

In a smaller bowl, combine shortening, honey and vanilla.
3

Stir wet ingredients into dry.
4

Scoop 1 tablespoon of dough, and roll into a ball.
5

Briefly dip ball into a small bowl of water.
6

Roll wet ball in coconut sugar to coat.
7

Place ball on a parchment paper-lined baking sheet.
8

Flatten ball with the palm of your hand.
9

Bake at 350 degrees F for 7-8 minutes.
10

Cool and serve.