Gingersnaps 3
Gingersnaps 3


Recipes   Gluten Free     Seasonal     Sweets    


  • 1 cup almond flour
  • 2 to 4 teaspoons ground ginger (depending on how gingery you like it)
  • 1 tsp ground cinnamon
  • ¾ tsp baking powder
  • ¼ tsp salt
  • ½ cup almond butter (stir well before measuring)
  • ¼ cup butter, softened
  • ¾ cup Swerve, Granular
  • 1 large egg, room temperature
  • ½ tsp vanilla extract


  1. Preheat oven to 325F and line a large baking sheet with parchment paper.
  2. In a medium bowl, whisk together the almond flour, ginger, cinnamon, baking powder, and salt.
  3. In a large bowl, beat the almond butter and butter together. Beat in the Swerve until well combined, then beat in the egg and vanilla extract.
  4. Add the almond flour mixture and beat until fully incorporated. Roll the dough into 1 inch balls and place on the prepared baking sheet. Cover a flat bottomed glass with parchment or cling wrap and use to press the balls down into ¼ inch thick circles.
  5. Bake about 15 minutes, until they are just set. Remove from the oven and reduce oven temperature to 200F. Place the cookies back inside until they are golden brown and quite firm to the touch, about 20 more minutes.
  6. Remove and let cool completely. They will crisp up as they cool.

*Note: the thinner and smaller you make the cookies, the crispier they will be.

Makes about 24 cookies. 2 cookies per serving.

Gingersnaps 2
Nutrition Facts

Serving Size 2 cookies

Servings 12

Calories 160
Total Fat 14g
Total Saturated Fat 3.5g
Cholesterol 25mg
Sodium 50mg
Total Carbs 16g
Dietary Fiber 3g
Sugars 1g
Swerve 12g
Protein 4g
Net Carbs: 1g