Healthy ginger snaps baked deliciously grain-free and delightfully crispy to enjoy as a snack or tucked into lunchboxes.
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.
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).
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.
Cool and store in an airtight container in the refrigerator.