Gingersnap Cookies (gluten free)

By á-178187

Ingredients

• 1/4 cup honey
• 2 tablespoons coconut sugar
• 2 tablespoons grass-fed butter or ghee
• 1/4 teaspoon vanilla extract
• 1 cup cashew flour*
• 1/4 cup arrowroot powder
• 1 tablespoon coconut flour
• 2 teaspoons ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• Note: blanched almond flour or finely ground raw sunflower seeds will work as well. Omit baking soda if using sunflower flour.*

Details

Adapted from againstallgrain.com

Preparation

Step 1

1. Preheat oven to 350 degrees F.

2. Heat the honey in a saucepan over medium-high heat. Once it starts to bubble, reduce to low and simmer for 5 minutes, until it turns a dark amber color. Add the coconut sugar and continue to simmer for 2 minutes longer. Remove from heat and whisk in the butter and vanilla extract.

3. Combine the remaining ingredients in the bowl of a food processor. Process for 1 minute, until everything is very finely ground.

4. Pour in the melted ingredients and process again for 30 seconds, until a ball of dough forms.

5. Form the dough with your hands into a ball then roll it out to 1/4-inch thickness between 2 pieces of parchment paper. Use cookie cutters to cut shapes of the dough, then peel away the remaining dough.

6. Transfer the bottom sheet of parchment with the cookies to a baking sheet and bake for 8-10 minutes, until browned and crisp around the edges.

7. Cool completely on wire racks before eating.

***Store these in an airtight container in the fridge. They do lose their crispiness a bit after about 2 days.