4 Tbsp softened butter or coconut oil
2 Tbsp agave nectar
2 Tbsp water
Add Dry Ingredients
2.5 cup Almond Flour
½ cup sugar
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp Ground Nutmeg
1 tsp Baking Soda ¼ tsp Salt
Preheat the oven to 350F / 180 C
Line a cookie sheet with parchment paper and set aside.
Using a hand blender, cream together the butter, agave nectar, egg, and water.
To this mixture, add all the dry ingredients and mix well on low speed.
Roll into 2 tsp balls and arrange on a baking tray with parchment paper. They don’t really spread too much but leave a little room between them.
Bake for 12-15 mins until the tops have lightly browned.
Once cooled, store in an air-tight container. For like, the one hour these will be around before you eat them all.
Calories 122 kcal
Fat 10 g
Saturated fat 2 g
Carbohydrates 5 g
Fiber 1 g
Sugar 2 g
Protein 3 g