We got together with some friends the other day who had ginger snaps that my boys couldn’t eat (they were standard ginger snaps made with wheat). So I promised my 6-year-old that we would make ginger snaps at home that he could enjoy. To make these cookies, I modified our favorite Grain-Free Chocolate Chip Cookies Recipe (recipe HERE). While my 6-year-old declared that these cookies would be better if they also had chocolate chips (he likes adding chocolate chips to pretty much every dessert), we all enjoyed them. I love strong, flavorful ginger snaps, so I made these with a strong spicy taste.

Here’s how I made them:

Grain-Free Ginger Snaps Recipe

1 cup Almond Butter
2/3 cup Coconut Sugar
1 Egg
¼ teaspoon Salt
1 teaspoon Ground Vanilla Beans (you can read about them HERE)
1 ½ tablespoons Ground Ginger
1 ½ teaspoons Ground Cinnamon
½ teaspoon ground Allspice

Combine almond butter with coconut sugar and spices in a mixer (or with a hand mixer or by hand).

Add egg, and thoroughly combine.

Drop by spoonfuls on to a parchment-lined baking sheet, and flatten with a fork, the bottom of a glass, or your hand (I just use my hand).

Bake at 350 for 12 minutes.

Remove from oven and allow to cool on baking sheet.

Once thoroughly cooled, remove from parchment paper.

Serve and enjoy.