|A peek at the ingredients. That's almond flour back there.|
|Candied ginger or Crystallized ginger---your choice|
|I used a small scoop because these cookies do spread quite a bit.|
I basically used Kate's recipe as a foundation and then tweaked it to suit our taste buds. I used one teaspoon of sea salt, but I've written the recipe for a half of teaspoon because I thought one was a little too much after tasting. I use a little fresh grated ginger and I really believe that makes a difference too.
Gingersnaps-- Gluten Free
1/2 cup unsalted butter, softened (I use Kerrygold)
1 cup coconut sugar
1/3 cup molasses
2 cups almond flour (I prefer Honeyville)
1/4 cup arrowroot powder (Bob's Red Mill)
1 tsp baking soda (Bob's Red Mill)
1/2 tsp sea salt
1 Tablespoon ground ginger
1 1/2 teaspoons cinnamon
1-2 tsp fresh grated ginger
1 Tablespoon chopped candied ginger
In a stand mixer, mix the butter and sugar until creamy. Add the egg and molasses and mix until combined well.
In a separate bowl, whisk together the almond flour, arrowroot powder, baking soda, salt, ground ginger, and cinnamon.
Add the flour mixture to the mixer and mix well. Once combined, stir in (by hand) the fresh grated ginger and the candied ginger.
Chill the dough for an hour or up to two days.
When ready to bake, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Using a small scoop, or a teaspoon, drop small balls onto cookie sheet....a couple inches apart. These spread quite a bit. Bake for 12-14 minutes. Cool on pan for 10 minutes or so then transfer to a cooling rack. These cookies will get crispier as they cool.