Fast Food Friday: Ginger Snaps
- 2C almonds
- 1T finely grated ginger (substitute for ground ginger if you don’t have fresh)
- 1C coconut sugar
- 1/2C coconut oil
- Grind almonds to a meal. Place in a large mixing bowl.2. Add ginger, sugar, and coconut oil. Make sure the coconut oil is liquefied or you’ll have trouble mixing it in.
- Roll mix into evenly sized balls, and squash down into a cookie shape onto a tray lined with baking paper. I like using a fork to imprint them here.
- Set in the fridge – or freezer if you’re impatient.
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