Holiday Ginger Snaps

Ginger-Snap-Cookies

Ginger Snaps are a Perfect Holiday Treat

Every so often, I hear that some of Sally Fallon’s Nourishing Traditions recipes “don’t work.” That puzzles me, because everyone I have tried has worked just fine. However, this week I stumbled upon one that really didn’t work for me.

The Ginger Snaps recipe on page 530 of Nourishing Traditions made a cookie that fell apart so easily, that I made another batch and added an ingredient that helped the cookies hang together better — eggs (pasture raised, preferrably).

It could be that you need a large food processor to make this one work, and I only have a small one, so had to do the final mixing of ingredients by hand.

These cookies are absolutely delicious and wonderful served with vanilla ice cream (homemade with raw milk, of course). I discovered this with the first batch of too crumbly cookies. I choose to serve them as an ice cream accompaniment, that way if they fell apart they would become a crunchy ice cream topping and not one crumb would go to waste!

Ginger Snaps
(Makes about 2 dozen)

1-1/2 cups whole or crispy almonds
1/2 cup butter, softened (or coconut oil)
1 cup sprouted wheat flour (or 1 cup arrowroot)
1/2 cup Rapadura sugar
1 TBL water
2 eggs, beaten gently with a fork
1-1/2 teaspoons ginger
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon sea salt

Place almonds in Vitamix or food processor and finely chop. Add remaining ingredients and blend well. Form into walnut size balls (I used my pampered chef cookie scoop) and place on buttered cookie sheets (I used silicone mats or parchment paper with no butter, maybe another reason the recipe didn’t quite work the first time!) Bake at 300 degrees for about 20 minutes. After 5 minutes in the oven, press cookies down lightly with a fork. Let cool completely (I use wire cooling racks) before removing to an airtight container for storage.

Kimberly Hartke is a realfoodmedia.com blogger.

If you’d like to try this recipe with coconut oil, which adds a nice flavor and healthy mid-chain fatty acids, check our resources page for sources of quality coconut oils.

Comments

  1. I just had to share this to my FB page! Guess what I am starting as soon as my bread is in the oven?

  2. There is no ginger in these, how are they gingersnaps?  Just curious.

    • Dawn, I have now added that ingredient, please check back to the blog or the recipe is on page 530 of Sally’s book, Nourishing Traditions. Sorry for the typo! I must have gotten interrupted by a phone call!!

  3. Hi. I noticed that in NT, the recipe only calls for 1 tsp. cinnamon. But I like cinnamon, so the more the better. 🙂 You can also experiment and use “true” cinnamon (zeylanicum) instead of the more common “cassia” cinnamon here in the U.S.

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