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Healthy ginger snaps baked deliciously grain-free and delightfully crispy to enjoy as a snack or tucked into lunchboxes.
My family loves ginger snaps, and the fact that our favorite recipe is made with almond flour makes it all the better as this adds variety to the menu.
A big bonus is that these ginger snaps are so fast to prepare and bake!
I keep a bag of homemade almond flour from sprouted or soaked nuts in the freezer most of the time to make grain-free pizza crusts quick and easy.
Preparation and Substitution Suggestions
If you avoid almonds or are otherwise on a low oxalate diet, I think these cookies would be amazing made with hazelnut flour as a tasty alternative that is low in oxalic acid.
I took my inspiration for this recipe from Nourishing Traditions Cookbook, which suggests sucanat as the sweetener.
After making several batches, I found that date syrup is also delicious and works for those who avoid disaccharide sweeteners to improve digestion.
Another tweak I made is to add an egg. This ensures that the cookies hold together well. There are no eggs in this recipe per my edition of Nourishing Traditions.
Homemade Ginger Snaps
Healthy ginger snaps baked deliciously grain-free and delightfully crispy to enjoy as a snack or tucked into lunchboxes.
Ingredients
- 1 1/2 cups almonds soaked or sprouted, preferably organic
- 1/2 cup butter softened, preferably grassfed
- 1 cup arrowroot flour
- 1 egg preferably pastured
- 1/2 cup sucanat or date syrup
- 1 Tbsp filtered water
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp sea salt
Instructions
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Pulse crispy or sprouted almonds in a food processor until they are ground into almond flour. It is not necessary for the almond flour to be extremely finely ground as a more coarse texture works well when mixed with the arrowroot powder.
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Blend in remaining ingredients. Form into balls the size of a ping pong ball and arrange on greased, stainless steel cookie sheets (I do not recommend parchment paper as it is coated with hormone-disrupting silicone).
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Bake at 300 °F/ 149 °C for 20 minutes, removing pan from the oven after 5 minutes to press each ball lightly with a fork before baking the remaining amount of time.
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Cool and store in an airtight container in the refrigerator.
Any chance minced fresh ginger can be subbed for ground ginger? Thanks.
after you grind the almonds, do you remember how much flour it makes? I bought almond flour already prepared. thanks.
Just made these with my 2.5-year-old DD, and wow, YUM! For those wondering, I get my TRUELY raw almonds and arrowroot starch through Azure Standard – they drop almost everywhere except the east coast.
Sarah, where can we buy truly raw, organic almonds?
@Sara area healthfood stores all carry arrowroot powder in the gluten free section.
@Meechie what a great idea! I will have to use these as the crust for my pumpkin pie at Thanksgiving!
Do you have a grain-free, nut-free cookie recipe?
my 2 year old loves these!
Hi Sarah, could I use cocoanut flour and cocoanut oil instead of butter…can I grind cocoanut pieces into flour?
Made these today and I loved them! (hubbie too ) Thanks Sarah!