• 1/2 cup arrowroot starch (or powder / flour)
  
• 1/4 cup + 2 TBSP almond flour
• ‍2 TBSP coconut flour
• 1/3 cup coconut sugar
• 1 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp pumpkin spice (if you don't have pre-made pumpkin spice, make your own here)
• 1/2 cup almond butter (or other nut/seed butter)
• 1/3 cup water

For a nut free version, you could use seed butter and eliminate the almond flour. They will be much chewier, but should still work!

This recipe was adapted from The Spunky Coconut.

1. Preheat oven to 350F
2. Mix all dry ingredients together in a bowl with a whisk (everything except the almond butter and water).
   
3. Add the almond butter and water, and mix with electric beaters.
4. I used the "two spoons" method where I picked up some dough in one spoon and then scraped it off onto the cookie sheet with the second spoon. Highly technical, I know. They make 10-12 cookies, depending how much of the batter you "taste tested".
5. These cookies will expand like crazy, so I only fit 4-6 per cookie sheet and left a lot of room between them so they didn't become one giant cookie.
6. Bake for 16-18 minutes, or until just starting to crisp up around the edges.
7. Let cool on the baking sheet - they will become crispier (putting the snap in gingersnap) in a few hours or overnight.