Ginger Snaps
INGREDIENTS
1 cup oat flour
1/4 cup almond flour
1/3 cup date sugar
1/4 cup date paste (see my recipes)
1/4 cup nut or seed butter
1 flax egg (1 tbsp flax + 2 tbsp water)
1 tsp ginger powder
3/4 tsp cinnamon
1/8 tsp ground cloves
1 tsp vanilla extract.
INSTRUCTIONS
In a bowl combine your wet ingredients. In a separate bowl combine your dry ingredients. Combine wet and dry ingredients and mix/knead to form a ball.
Roll dough between 2 pieces of parchment paper until (1/8 to 1/4 inch thick) Use a 2 inch cookie cutter to cut cookies and place them on a parchment lined baking sheet.
Alternatively, roll into even balls and press to 1/8 or 1/4 of an inch.
Bake at 325 for 10-15 minutes or until cookies are lightly golden. Allow to cool.
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