• Preheat oven to 225° F.
• In a bowl, mix together almond meal, flax seed meal, erythritol, stevia, cinnamon, ginger, cloves, baking powder and salt.
• Add butter, egg, molasses, and vanilla to the above mixture. Stir until it forms a dough.
• At this point you can go one of two ways (it will taste the same either way). If you would like to go with a quick and easy way, or if will be crumbling the ginger snaps and using them for a crust, I would suggest going with option A. If you'd like pretty cookies, then use option B.

OptionA

• On a large cookie sheet, roll out into a rectangle between 2 sheets of parchment paper to desired thickness being sure it is equal thickness all over so the edges won’t burn before the middle becomes crisp. Remove the top piece of parchment and score with a knife if you would like pieces that easily separate.

OptionB

• Line a cookie sheet with parchment paper. Form the dough into small balls and press the balls to desired thickness. Place cookies on parchment paper.
• Bake for one hour or more. The baking time will depend upon how thick your dough is. Bake until the cookies are firm and edges are crispy. Turn off the oven and leave the cookies in the oven another hour.