Gluten Free Gingersnap Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 34
Ingredients
1 1/2 cups crispy almonds (I used 1 1/2 c almond meal)1/2 cup butter softened1 cup arrowroot powder1 egg1/2 cup sucanat1 TBL water1 1/2 tsp ground ginger1 tsp cinnamon1/4 tsp nutmeg1/4 tsp ground cloves1/2 tsp sea salt
Grind crispy 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 turns out fine when mixed with the arrowroot powder. (I used pre-ground almond meal) Mix in remaining ingredients. Form into balls the size of a ping pong ball and place on a cookie sheet lined with parchment paper. Bake at 300F for 15-20 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.
From The Healthy Home Economist
Serving Size: 34 small tablespoon scoop size cookies
Number of Servings: 34
Recipe submitted by SparkPeople user MAPLE3121.
From The Healthy Home Economist
Serving Size: 34 small tablespoon scoop size cookies
Number of Servings: 34
Recipe submitted by SparkPeople user MAPLE3121.
Nutritional Info Amount Per Serving
- Calories: 101.8
- Total Fat: 6.8 g
- Cholesterol: 15.6 mg
- Sodium: 68.8 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 0.9 g
- Protein: 1.8 g
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