These spicy chocolate gingersnaps perfectly celebrate the holiday spirit -- with nourishing ingredients, too! Makes approximately 18 cookies.
*To make crispy almonds, combine almonds with filtered water and a small amount of sea salt, to taste.
Set in a warm place for 7 hours or overnight.
Drain, then spread on a cookie sheet or dehydrator tray and dry at low heat (115 degrees Fahrenheit or less) for 12 to 14 hours.
Nuts are done when they are dry and crisp.
Spicy Chocolate Gingersnaps {gluten-free & egg-free} https://traditionalcookingschool.com/food-preparation/recipes/spicy-chocolate-ginger-snaps/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Spicy+Chocolate+Gingersnaps+%7Bgluten-free+%26+egg-free%7D