Ginger Snaps

Name: Ginger Snaps
Ingredients: 3 Cup Soaked Almonds (Soak overnight in water and 1/2 Tbsp salt); 2 Cup Arrowroot Powder; 1 Cup Soft Butter; 1 Cup Sucanant; 2 Tbsp Water; 3 Tsp Ginger; 2 Tsp Cinnamon; 1 Tsp Sea Salt; 1/2 Tsp Nutmeg; 1/2 Tsp Cloves

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Ginger snaps are an easy cookie recipe to try first if you don’t have a grain mill available right away.

↬ Adapted from Healthy Snacks Video by Sarah Pope - Weston A Price

Ingredients

3 cups Soaked Almonds (Soak overnight in water and ½ Tbsp salt)
2 cups Arrowroot Powder
1 cup Soft Butter
1 cup Sucanant
2 tbsps Water
3 tsps Ginger
2 tsps Cinnamon
1 tsp Sea Salt
½ tsp Nutmeg
½ tsp Cloves

Instructions

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1
Place the soaked almonds in the food processor and process until finely ground.
2
Mix the almond meal together with the softened butter, arrowroot powder, sucanant, water, ginger, cinnamon, nutmeg and cloves, sea salt in a bowl.
3
Form walnut sized balls of dough and place on cookie sheets coated with coconut oil or parchment paper.
4
Bake at 300 degrees F for and then press each cookie down with a fork.
5
Bake an additional .
6
Let cool and store in airtight containers in the refrigerator.

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