Go Back
+ servings
Print
half dozen grain-free ginger snaps on decorative glass plate

Homemade Ginger Snaps

Healthy ginger snaps baked deliciously grain-free and delightfully crispy to enjoy as a snack or tucked into lunchboxes.

Course Dessert, Snack
Cuisine American
Keyword crispy, gluten free, grain free, healthy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 dozen
Calories 107 kcal
Author Sarah Pope

Ingredients

Instructions

  1. 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.

  2. 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).

  3. 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.

  4. Cool and store in an airtight container in the refrigerator.

Nutrition Facts
Homemade Ginger Snaps
Amount Per Serving (1 cookie)
Calories 107 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2.8g14%
Polyunsaturated Fat 1g
Monounsaturated Fat 3.3g
Potassium 60mg2%
Carbohydrates 9g3%
Fiber 1g4%
Protein 2g4%
Calcium 26mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.