cookie - Gluten-Free Gingersnap Cookies, paleo

By tinathorn

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
• blanched almond flour or finely ground raw sunflower seeds will work as well. Omit baking soda if using sunflower flour.

Details

Servings 1
Adapted from againstallgrain.com

Preparation

Step 1

Preheat oven to 350 degrees F.
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.
Combine the remaining ingredients in the bowl of a food processor. Process for 1 minute, until everything is very finely ground.
Pour in the melted ingredients and process again for 30 seconds, until a ball of dough forms.
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.
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.
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.