Gingersnap Almond Flour Cookies
Gingersnap Almond Flour Cookies
- 2 cups blanched almond flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/3 erythritol crystals
- 4 tablespoons unrefined coconut oil
- 1 tsp cinnamon
- 2 tsps ground ginger
- Preheat 300 degrees F
- Blend ingredients together.
- round 1 tsp dough balls and flatten 1 inch apart.
- Bake for 17-22 minutes, cookies should be slightly golden on edges.
- Let cool completely
