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Honey Melt® Grain-Free, Gluten-Free Ginger Snap Cookies

kept bywmbriggs

1 ½ cups almond flour
2 T Honey Melt®, softened (or substitute coconut oil)
¼ cup pure maple syrup or honey
1 T blackstrap molasses
2 teaspoons ground ginger
¼ teaspoon baking soda
Pinch of fine sea salt
⅛ cup of water if needed



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