If only blog posts could be live – ha, well maybe not, because although you would be able to see me munching on one of these amazing ginger snaps you would also see that I’m still in pajamas and my hairs a state – eeek! … Anyway, on to the good stuff. These came about after I made a recipe from Carolyn from I dream all day about food (if you haven’t checked out her blog yet then make sure you do as its AWESOME!).

The recipe I made was coconut almond crisps and they reminded me a little bit of brandy snaps which I used to eat as a kid. Although they were really nice (for me) they just didn’t have a strong enough taste (I’m a funny onion when it comes to flavour). They had and amazing ‘snap’ when eaten from the fridge so I thought they would be great as a ginger snap as it had the perfect texture. After three bakes and two tweaks I managed to get what I think is the perfect ginger snap.

I keep and serve mine from the fridge, however I took a few out and left them on the side for about an hour and they kept their ‘snap’ so they are still good if left out for a while. Just be mindful that if you take them with you in your bag they will get hot quicker (but yes, they do still taste great when squishy ha!).

The macros are based on making 24 small cookies, but you could easily make them a little bigger if you wanted to.

Total Carbs 2.2g
Fiber 0.69g
Net Carbs 1.5g
Protein 1.1g
Fat 5g
Kcals 57

Print Recipe
Paleo Ginger Snaps
These ginger snaps are the perfect companion to your cup of tea or coffee. They are crunchy and super gingery (oh yes - that IS a word - ha!)
Course Sweets
Prep Time 10 Minutes
Cook Time 10 Minutes
Passive Time 30 Minutes
Course Sweets
Prep Time 10 Minutes
Cook Time 10 Minutes
Passive Time 30 Minutes
  1. Heat the oven to 170'C (338'F) and allow to warm up. While still cold, take out one of the metal oven racks and place on the side. Cover with a piece of grease proof paper or a silicon mat.
  2. In a bowl add the almond flour, desiccated coconut, ginger and vanilla (if powdered). Stir to combine.
  3. Measure out the xanthan gum and place in a small bowl ready to use next to a whisk by the hob top (where you will be heating the palm shortening).
  4. In a saucepan combine the palm shortening, molasses and the powdered erythritol. Place over a low heat and stir to combine. Once the shortening is liquid leave for a few minutes (but keep watching), then when it starts to bubble/ go foamy take off the heat and using the whisk stir in the xanthan gum.
  5. Add the almond flour mix into the palm shortening mixture and stir to combine. If using liquid vanilla add it in here.
  6. Spoon heaped teaspoons of the mixture onto the grease proof paper and shape into circles. Try to leave 2 finger spaces between them as they will spread during cooking.
  7. You can cook these on two sheets (one above the other) or cook them in batches of 12, cooking one batch at a time - both methods worked when I tried them.
  8. Place in the oven and allow to cook for about 6 minutes or until they turn brown - this won't take long!.
  9. Once cooked, using oven gloves remove the rack from the oven and place onto the side (To protect the work surface you can place on to a chopping board or 2 tea towels). Allow to cool. Once its cool enough to touch, gently slide the grease proof paper off the rack and onto a flat surface.
  10. If you want to speed up the process you can place the cookies into the freezer to firm up. To do this place a piece of foil over a small chopping board or tray. Move the foil covered board close to the grease proof paper until they are overlapping (the paper over laps the foil). Slide each cookie carefully onto the foil. When they are all on the foil, place the board in the freezer for about 15 minutes to allow the cookies to firm up.
  11. Alternatively allow to cool at room temperature for about 30 minutes.
  12. Once cooled, place in an airtight container and keep in the fridge.
  13. They will last about a week in the fridge but only if you don't scoff them all at once - ha!
Recipe Notes

* If you are using cups to measure the ingredients then for the palm shortening, you want about 1 tablespoon just under a 1/2 cup, so don't fill to the brim.

I also want to add that its important that you source your palm shortening from a reliable and ethical company as palm shortening is made from the palm trees which orangutans live off, thus making them an endangered species. I always buy from Spectrum as they are an ethical company with certified sustainable practices.


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