Gingersnaps

• 2 cups Blanched Almond Flour
• 2 cups Blanched Almond Flour
• 2 Tablespoons Arrowroot Powder
• 2 Tablespoons Arrowroot Powder
• 1/4 teaspoons Celtic Sea Salt
• 1/4 teaspoons Celtic Sea Salt
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Baking Soda
• 2 teaspoons Ground Ginger
• 2 teaspoons Ground Ginger
• 1 teaspoon Cinnamon
• 1 teaspoon Cinnamon
• 3 Tablespoons Vegan Shortening (I Use Spectrum Palm Oil Shortening)
• 3 Tablespoons Vegan Shortening (I Use Spectrum Palm Oil Shortening)
• 2 Tablespoons Honey
• 2 Tablespoons Honey
• 1 Tablespoon Vanilla Extract
• 1 Tablespoon Vanilla Extract
• 1/2 cups Coconut Palm Sugar For Dipping
• 1/2 cups Coconut Palm Sugar For Dipping

1. In a large bowl combine almond flour, arrowroot, salt, baking soda, ginger and cinnamon.
2. In a smaller bowl, combine shortening, honey and vanilla.
3. Stir wet ingredients into dry.
4. Scoop 1 tablespoon of dough, and roll into a ball.
5. Briefly dip ball into a small bowl of water.
6. Roll wet ball in coconut sugar to coat.
7. Place ball on a parchment paper-lined baking sheet.
8. Flatten ball with the palm of your hand.
9. Bake at 350 degrees F for 7-8 minutes.
10. Cool and serve.

blanched almond flour, blanched almond flour, arrowroot powder, arrowroot powder, salt, salt, baking soda, baking soda, ground ginger, ground ginger, cinnamon, cinnamon, shortening, shortening, honey, honey, vanilla, vanilla, coconut palm sugar, coconut palm sugar

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gingersnaps-3/ (may not work)