Paleo Ginger Snaps

I have been on a quest to make a paleo ginger snap.  I had my doubts at first since a regular ginger snap recipe has so much sugar in it that I was sure it was not possible to get the same sweet taste, but alas I proved myself wrong and now you will benefit!

Gather Up:

  • 1 1/2 cup almond flour (I prefer the Honeyville brand.  Bob’s Red Mill brand just does not seem to work very well).
  • 1 cup almond butter
  • 1 egg
  • 2.5 to 3 tablespoons of fresh ginger
  • 1/4 cup honey
  • 1/4 to 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt

Note that I highly recommend grating fresh ginger instead of using ground ginger from your spice rack.  You will get a much better flavor and will not be doing the “ginger” in “ginger snap” any justice if you substitute.   You can also increase or decrease the amount of ginger depending on how “snappy” you want them to be. In my opinion though the snappier, the better 🙂

Mix the flour, butter, and egg in a bowl. Once mixed, add in the ginger, honey, soda, and salt.

Drop small spoonfuls onto a cookie sheet and flatten.  You may see a bit of oil from the almond butter, but this is okay.  Bake at 350 for about 8 minutes.

I made a little over two dozen cookies with this recipe.  They will be a soft cookie, not crunchy.

There you have it, simple and delicious! Enjoy, but be warned, they are addicting!


7 responses to “Paleo Ginger Snaps

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  2. Was just wondering what kind of baking sheet did you use? And did you put parchment paper down or does it not stick? Also are they supposed to be chewy or hard?
    Thanks so much!


  3. We used a stone baking sheet. Parchment paper is not needed. They won’t stick. They are chewy cookies.

  4. Thanks!! Looking forward to making them!

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  7. thank you for sharing your recipe. i have a second batch in the oven right now. i added some pumpkin spice and all spice to my mix, and it is super yum! i love gingersnaps and i didn’t want to go this holiday season without them. i’m looking forward to my coffee in the a.m. 😀