gluten-free eats

Based on these.

But this time I went for half almond and half buckwheat flour (which gives a more cookie-like texture, though the gingersnap consistency of the all-almond version is also pleasing), replaced the vanilla extract with orange extract, and all the spices except the ginger with 2 tsp of Chinese five-spice powder (inspired by some of alatefeline's cookie experiments).

They are dangerously easy to make.