These ginger snaps are easy to make , they are delicious, crunchy and full of flavor.

I tried making them with almond butter, but I did not relish the taste.

So this time I tried to make them with almond flour, with no eggs or baking powder added and they came out very well.


5 tablespoons of softened butter

5 tablespoons of granulated healthy sweetener (stevia or erythritol)

A pinch of salt

1 teaspoon of vanilla extract

3 teaspoons of fresh ground ginger

1/2 teaspoon of dried ginger powder

1/4 teaspoon each of nutmeg, cinnamon, and clove powder

1 cup of blanched almond flour


Preheat oven to 350 degrees

In a mixing bowl add the softened butter and sweetener and mix them well.

To this mixture add the salt, vanilla and spice powders and fresh grated ginger.

Mix them all well with a spatula.

Now add the almond flour to this mixture and mix them all well together till a cookie dough is formed.

In a cookie sheet place parchment paper of silicone sheet . Make small cookie balls with your clean hands. After rolling into a ball, flatten the cookie balls between your palms gently like a disc shape and then place them on the baking tray.

Bake the cookies in the preheated oven for 16 minutes.

Remove immediately. Allow them to cool for 15 minutes.

Enjoy the crispy ginger snaps with a cup of tea.

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