Gingersnaps!

My friends must know I'm a snacker (there's that word again) because they send me the BEST recipes ever for my condition!!! Thank you Christina!!! These are also good for those who get queasy while their husbands drive the car on curvy roads :). Just sayin'....

Gingersnaps

Ingredients

Cinnamon sugar

• 2 tbsp xylitol (use organic sugar when not on the detox)
• 1 tsp ground cinnamon

Dry

• 1 cup brown rice flour
• 2/3 cup blanched almond flour
• 1/3 cup arrowroot powder
• 1 tbsp whole flax seed
• 1 tbsp freshly ground flax seed
• 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1 tsp gluten-free baking soda
• 1/4 tsp Himalayan rock salt (sea salt will totally work fine)

Wet

• 3 tbsp agave nectar (use molasses when not on the detox)
• 1.5 tbsp water
• 1/2 cup xylitol (again, use organic sugar when not on the detox)
• 1/4 cup grapeseed oil
• 2 tbsp canned pumpkin – just pumpkin, not the pie filling

Directions

1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
2. Combine cinnamon sugar ingredients in a small bowl. Set aside.
3. Place dry ingredients in a medium-sized bowl and combine with a fork. Set aside
4. Combine all wet ingredients in a large bowl with a hand mixer until fully incorporated.
5. Pour dry into wet while the hand mixer is running. Mix for no more than 30 seconds, just until all ingredients are nicely combined.
6. Scoop 1.5 tablespoons at a time and roll into balls with your hands – dough will be sticky, don’t worry.
7. Roll balls in cinnamon sugar and place on prepared sheet.
8. Bake for 15 minutes. The longer you cook, the crispier they will be. I like mine a little chewy, so I took them out at 15 minutes. Some like their gingersnaps snappy, so you can cook that batch for 20 minutes juuust for them.