08 October 2013

ginger snaps

Here is yet another perfect lunch item!  One batch of these little cookies lasted me about two weeks of happy lunches...and that was eating two cookies most lunches. True to Comfy Belly's promise, they are very snappy.  I made them quite small (1 T of dough each as noted below) but they are so flavorful that your brain knows you ate a cookie. 

By no means was I ever left feeling jipped by their size.  Of course, I still had to keep myself from eating them all at once due to their deliciousness.  Their size also proved very convention because I could store the whole batch in my quart mason jars.

Recipe from Comfy Belly
Makes about 22 small cookies 

Preheat oven to 350 F (175 C, or gas mark 4) 

Prepare baking sheets with parchment paper or non-stick baking mat. 

2 cups blanched almond flour 
1/4 teaspoon sea salt 
1/4 teaspoon baking soda 
1 teaspoon cinnamon 
2 teaspoons ground ginger 
1/2 teaspoon cloves 
1/4 teaspoon cardamom (optional) 


1/3 cup honey 
4 tablespoons unsalted butter, melted (or ghee, vegetable shortening, or coconut oil) 

Add to dry and blend until soft dough forms. 
If the dough is too soft to shape into small balls, place it in the freezer for 5 to 10 minutes. 
With a spoon or your fingers roll up to 1 tablespoon of dough into a small ball and place it the baking sheet.  
Place them about 2 inches apart. 
Press each cookie with the palm of your hand to flatten it out into a disc shape. 

about 1 tablespoon Himalayan salt or coarse sea salt to sprinkle on top of each cookie (optional) 

Sprinkle some on the top of each cookie. 
Bake for 20 minutes or until the cookies are turning golden brown and dark around the edges. 
Cool for 10 minutes. 

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