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!
- 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!