Snappy Ginger Cookies, with Almond Flour

December 8, 2011 § 2 Comments

This weekend I’ll be traipsing around one of my old stompin’ grounds with two chums.  We’ll drink coffee, bundled up in a dozen layers, and ogle over this weeks’ farm bounty.  I made my ladies a batch of these snappy cookies (inspired by a favorite nook on the interwebs: ComfyBelly) so we have something to nosh while vegetable perusing.

I made a few batches of these cookies yesterday and left one sheet on the countertop for my family to nibble.  This morning, as I blearily headed into the kitchen to put on a pot of hot water, there wasn’t a cookie crumb to be found.  To put it another way: They’re addictive.  Hot, out of the oven, they’re chewy and soft; let them cool and they’ll harden and “snap.”

One thing to note: I grind my own almond flour.  As you can see from the photographs, my flour is chunky and not as finely ground as almond flour purchased at the grocery store or blended in a VitaMix.  Head over to ComfyBelly’s site to see how these cookies look with almond flour that is more finely ground.

2 cups almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 + 1/2 teaspoon cinnamon
1/2 teaspoon cloves
3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon all spice
4 tablespoons butter, melted
1/3 cup honey


1. Preheat oven to 250 degrees on convection.  Grease two cooking sheets and set aside.

2. Combine all dry ingredients, including spices, in a large bowl.  Toss with fork.

3.  In a small saucepan, melt butter on the stove.  Remove from heat, add honey and mix.  Combine with dry ingredients and stir until thoroughly incorporated.

4.  Shape dough into small, quarter-sized balls.  Flatten them, using your fingers, on cookie sheet, about an inch apart.  Bake 18-20 minutes, or until golden around the edges.  Cool on the sheet pan at least 5 minutes to set.

Diet Notes: SCD-safe, gluten-free


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