Snappy ginger cookies

Just in time for the holidays...


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• 2 ½ cups almond flour (blanched preferred)

• ½ teaspoon salt

• 1 teaspoon baking soda

• 2 Tablespoons ginger

• 1 teaspoon cloves

• 1 teaspoon cinnamon

• ½ cup coconut oil

• ¼ cup maple syrup

• ¼ to ½ cup agave

• 1 Tablespoon lemon zest

Combine the flour, salt, baking soda, ginger, cinnamon and cloves in a large bowl.  Mix the oil, syrup, agave and lemon zest in a small bowl and then mix into the dry ingredients.  Scoop 1 Tablespoon of dough at a time onto parchment lined baking sheet.  Bake at 350 for 10-12 minutes – tops will begin to crack.  Cool and serve.

Sharon's recipe (modified from Elana’s Pantry)