Healthy Ginger Snaps

Ingredients:
1 cup almond meal/ flour
2 Tbsp Coconut Flour
2.5 Tbsp Coconut Oil
1/4 cup Pure Maple syrup
1/2 tsp baking soda
1/2 tsp cinnamon
2 tsp ground ginger
1.5 tsp pumpkin pie spice
1/4 tsp sea salt
Preheat the oven to 350 deg F and line a cookie sheet with wax paper or if you trust you
nonstick baking pan, do without. In your food processor combine dry ingredients and
process. Melt coconut oil in for 30 seconds in the microwave, add coconut oil to
processor followed by maple syrup, blend. Place the mixture in the freezer for 5-19
minutes to harden enough to form into balls. Remove and use mini melon ball scooper
or tablespoon to make 18 equal size balls. These do not expand much so you can place
close together one baking sheet. Using the back of a spatula flatten each cookie onto
the cookie sheet and use fork to place markings in top. Top with additional sea salt and
bake at 350 for 15 minutes or until edges become slightly brown. Remove from oven
and allow to cool for ~5 min before placing on cooling rack. Once cooled if you havent
eaten them all in the process, store in an airtight container on countertop for up to 5
days.