Almond Soft Gingersnaps

Almond Soft Gingersnaps

Adapted from PrimalPalate

Ingredients

Makes 16 cookies

2 cups blanched almond flour

½ cup cornstarch (or arrowroot powder to make them paleo)

¼ cup butter, melted (or coconut oil)

¼ maple syrup

2 tablespoons molasses

2 teaspoons ground ginger

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.

In a large bowl mix all ingredients until well combined.

Scoop one scant tablespoon of mixture and with dampened hands roll into balls. Place them onto the prepared baking sheet and gently press them down with the back of a spoon.

Bake for 10 to 12 minutes until golden.

Remove from the oven and let cool before removing from the baking sheet.

Enjoy!