Honey Melt® Grain-Free, Gluten-Free Ginger Snap Cookies
These addictive Honey Melt® Ginger Snaps are grain-free, gluten-free, dairy-free, and egg-free. Made with almond flour, these cookies are surprisingly high in protein and packed with minerals. While I made these cookies soft and chewy, you can also make them crispy by pressing them into flatter shapes and baking for longer times.
1½ cups almond flour
2 T Honey Melt®, softened
¼ cup pure maple syrup
1 T blackstrap molasses
2 teaspoons ground ginger
¼ teaspoon baking soda
Pinch of fine sea salt
Little bit of water, if needed
Combine all of the ingredients in a medium bowl and mix until a thick batter is formed. Chill the batter for at least 30 minutes to make sure it’s nice and firm before scooping.
Preheat the oven to 350F and drop the batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper. Use a wet fork to flatten each dough mound into your desired cookie thickness.
Bake for 8-10 minutes, until firm around the edges, but still soft in the center. Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.