GINGER SNAP COOKIES
recipe from Comfy Belly makes about 22 small cookies
preheat oven to 350 F (175 C, or gas mark 4) line a baking sheet or glass dish with parchment paper
2 cups blanched almond flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon cloves
1/3 cup honey
4 tablespoons unsalted butter (or fat of choice), melted
Add to dry and blend until soft dough forms. If the dough is too soft to shape into small balls, place it in the freezer for 5 to 10 minutes.
With a spoon or your fingers roll up to 1 tablespoon of dough into a small ball and place it the baking sheet.
Place them about 2 inches apart and press each cookie into a disc with the palm of your fingers or a fork.
Bake for 20 minutes or until the cookies are turning golden brown and are darkening around the edges.
Cool on a wire rack and eat or, once cool, store in an airtight container