I had promised a friend at our CrossFit affiliate that I would develop a gingersnap recipe for him months ago. I have finally perfected the recipe after lots and lots and lots (my voice trailing off) of trying. I tried fresh ginger and powdered, but found crystallized to be the best. If you can’t find crystallized ginger, use 2 teaspoons of powdered ginger, but you’ll need to add a bit of sweetener, otherwise the snaps will taste straight up spicy. These are even easier to make than our Chocolate Chip Bakies.
Yield: about 20 cookies
- 3 oz crystallized ginger (add more ginger if you’re a big ginger fan)
- 1 c almond butter
- 1 egg
- 1 t cinnamon
- 1/4 t ground cloves
- 1/4 t nutmeg
Get your oven to 350ºF. Line a baking sheet with parchment paper or a silicone mat.
Finely chop the crystallized ginger and add to your mixer. Add the rest of the ingredients and thoroughly mix–about 3 minutes.
Use a small ice cream scoop, spoon or your hands to form about a tablespoon of the dough into a ball. Place it on the baking sheet and with a clean hand, press down on the cookie until it reaches the desired thickness. Why? Because there is no baking powder or baking soda in this recipe, the cookies won’t go anywhere when they’re baked in the oven; that makes it necessary to shape the dough into a round cookie shape before it goes in the oven.
Bake for about 12 minutes.