These technically are not gingersnaps, as there is no snap in these babies, they are yummy and slightly soft, which is a beautiful thing.
They are however are a great accompaniment for a cup of coffee or satisfying that cookie craving.
- Preheat the oven to 160C.
- In a small bowl, blend the spices and salt with the almond flour. Stir in the remaining ingredients until well blended and a sticky dough forms.
- Drop the dough by teaspoons in 24 tiny piles on a baking tray lined with baking paper. Very lightly and gently pick up each piece of dough and roll into a ball; put back on the baking sheet making sure to space them evenly 6 across and 4 down.
- Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can (or similar size can that has an indented bottom), and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped.
- Prick them with a fork. You may have to gently hold the cookies down with one hand while pricking so that the dough stays put.
- Bake for 15-20 minutes or until golden brown. Remove from the pan and cool on a rack.