I used the recipe at the link, and went with all almond flour.
First, they are super easy. I dirtied: 1 mixing bowl, 1 cup measurement, 1 set of measuring spoons, 1 spatula, 1 cookie sheet. And since I used parchment paper on the cookie sheet, it's not even dirty.
I used avocado oil, and as it's already liquid, I mixed it and the other liquids in the 1 cup I used to measure the almond flour. Life hack! I also went with Grandma's Molasses as blackstrap gives me the wiggins.
My cookies puffed up and spread out a little, but kept their beautiful cookie shape.
They are v. spicy--and I even left out the black pepper and cut down the cloves to 1/8 tsp--but they're not too spicy. I like my cookies to be a little more sweet, though, so I think next time I'll roll them in granulated sugar like I normally do for gingersnaps. And I think I'll bake them at least 10 minutes, as mine were pretty soft even after they'd cooled, or just flatten them out more before I cook them.
I made these!
First, they are super easy. I dirtied: 1 mixing bowl, 1 cup measurement, 1 set of measuring spoons, 1 spatula, 1 cookie sheet. And since I used parchment paper on the cookie sheet, it's not even dirty.
I used avocado oil, and as it's already liquid, I mixed it and the other liquids in the 1 cup I used to measure the almond flour. Life hack! I also went with Grandma's Molasses as blackstrap gives me the wiggins.
My cookies puffed up and spread out a little, but kept their beautiful cookie shape.
They are v. spicy--and I even left out the black pepper and cut down the cloves to 1/8 tsp--but they're not too spicy. I like my cookies to be a little more sweet, though, so I think next time I'll roll them in granulated sugar like I normally do for gingersnaps. And I think I'll bake them at least 10 minutes, as mine were pretty soft even after they'd cooled, or just flatten them out more before I cook them.
Thanks for typing this up, Rydra!