Almond Ginger Snap Cookies

Sometime back I saw some Ginger Snap Cookies in a supermarket aisle and was wondering how the taste of ginger would tickle our taste buds. After a look at the ingredient list I felt that those cookies are better left on the shelves than in our pantry (and eventually into our tummies). But thanks to Kalyani's Magic Mingle #2, I could make my version of Ginger Snap Cookies and satisfy my curiosity and craving.

 The cookies were not so sweet, not so gingery but just slides down your mouth with the awesome taste of almond and ginger swirling...yumm..

Adapted from here

Ingredients - 

Almond Meal 1 cup (I cup almonds powdered fine)
Salt a pinch
Baking Soda 1/8 tsp
Cinnamon Powder 1/2 tsp
Ginger Powder 1 tsp
Cloves 4-5 Powdered
Cardamom Powder 1/8 tsp (or more)
1 Tbsp Ghee (or unsalted butter)
Honey 1 Tbsp (I used Agave Nectar)
Cinnamon and Sugar for topping (Optional) 

Method Of Preparation -


Preheat the oven to 300 F and prepare a baking tray by lining it with parchment paper.

In a mixing bowl, mix in all the ingredients except honey and ghee and mix well. 

Rub in the ghee into the almond meal and mix until it resembles crumbs. Add honey and mix well to make a stiff dough.


Pinch a tablespoon of dough and roll them into thick discs (I flattened them with a fork) and arrange them on the prepared baking tray 2 inches apart as they will puff out while baking.

I sprinkled some brown sugar and cinnamon on each cookie for some extra zing!


Bake them for 12 min and carefully flip them and bake them for another 3-4 min. But be careful with the temperature and baking times as each oven might behave differently.


Cool them on a cooling rack and enjoy! But be careful when transferring onto the cooing rack. They might not be firm.


They might be soft to touch but will firm up upon cooling.

Preparation Time 5 min + Baking Time 15 min + Cooling 10 min
Makes 8 cookies