Written by Sophie
I love ginger snaps, and they are so comforting in the cold winter months with a cup of tea….so here’s our guilt-free and healthy version (which is also still delicious!) They are obviously gluten-free and this recipe also happens to be Paleo and Vegan!
Ingredients (makes around 9 cookies)
- 125g Almond flour/Ground almonds
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp all spince
- 1.5 inches of fresh ginger, peeled and grated (about 1 heaped tbsp when ready)
- 3 tbsp Coconut syrup/nectar (could use molasses for this if you prefer)
- 3 tbsp Coconut Oil (melted)
Preheat the oven to 160°C.
Mix all the dry ingredients, and then add the coconut oil and syrup…
Spoon into around 9 small balls on a baking tray (covered with baking paper).
Cook for up to 10 minutes (depending how chewy or crispy you like them).