These gingersnaps are very intense flavor. I am a fiend for gingersnaps. These are a bit like a cracker. I use a mixture of einkorn and almond flour, along with Swerve Sweetener to make the carbs lower.
Each cookie has 8 carbs and 17 calories.
3/4 cup blanched almond flour
3/4 cup Gary’s True Grit Einkorn Flour
3 tablespoons butter
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons ground ginger
2 tablespoons fresh ginger, finely grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
5 drops Ginger Vitality Essential Oil
5 drops Cinnamon Vitality Essential Oil
1 tablespoon vanilla extract
1/2 cup Swerve granulated Sweetener
In a food processor combine einkorn flour, almond flour and salt. Pulse in baking soda, vanilla, ginger and other spices. Add Vitality Oils, pulse in butter and Swerve until dough forms.
Roll batter into a long tube about the diameter of cookie size you want. Refrigerate for a couple hours. When firm, slice in 1/4 inch thick slices. Place onto a parchment paper lined baking sheet.
Bake at 350° for 7-10 minutes until golden brown. Let cool on the baking sheets.