A Christmas classic that can be enjoyed at any time of the year, our Paleo gingersnaps are made with almond butter, egg, aromatic spices and powdered ginger. This recipe comes from Paleo Leap.
Makes: 24 cookies Prep: 10 min Cook Time: 12 min
- 2 tsp. powdered ginger
- 2 tbsp. raw honey
- 1 cup almond butter
- 1 egg
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- Pinch of fine sea salt
- Preheat oven to 350 F.
- Mix all ingredients in a bowl, stir until smooth.
- Line a large baking sheet with parchment paper and scoop out pieces of dough about 1 tbsp. in size. Press them on the parchment paper in the shape of a cookie – the gingersnaps won’t expand or change shape when cooked.
- Place in the oven to bake for about 12 minutes, until just cooked.