Healthy Gingernuts

• 1 cup blanched almond meal
• 1/4 cup coconut flour
• 2 heaped teaspoons tapioca flour (or arrowroot flour)
• 1/4 level teaspoon bicarb soda
• pinch good quality salt
• 2 heaped teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 tablespoon granulated Natvia
• 3 tablespoons rice malt syrup (use maple syrup for a 100% paleo version)
• 3 tablespoons organic, grassfed butter
• 1 tablespoon vanilla extract
• Extra 2 tablespoons Natvia for dusting

1. Preheat oven to 200 C. Line a cookie sheet / baking tray with baking paper.
2. In a large mixing bowl, combine the almond meal, coconut flour, tapioca, bicarb, salt, Natvia and spices.
3. In a small pan over the stove (or the microwave if that's easier for you), gently melt the butter, syrup and vanilla together over a low heat. As soon as they are just melted, pour the melted mix into the dry ingredients and combine to form your cookie dough.
4. Scoop out tablespoon-sized portions of the mixture, roll in to balls and then flatten to form a cookie shape a bit more than 5mm thick. (The cookies will not expand or flatten very much in the oven.)
5. Arrange the cookies on your baking sheet. Brush with a very tiny amount of water (just a little bit on the tip of your finger is sufficient). Then, take a pinch of Natvia (between dry fingers!) and sprinkle over the cookies. Don't coat the cookies thickly; just a dusting will do, as stevia is very sweet.
6. Bake for approximately 10-12 minutes, until the cookies start to turn a dark golden brown.
7. Remove from the oven and allow to cool completely; the cookies will still feel very soft when you take them out but will harden up substantially.
8. When cool, taste test! Dust with a little more Natvia if you need to. Enjoy

blanched almond meal, coconut flour, tapioca flour, bicarb soda, salt, ground ginger, ground cinnamon, granulated natvia, rice malt, butter, vanilla, dusting

Taken from www.yummly.com/recipe/Healthy-Gingernuts-1098078 (may not work)