Crispy Pumpkin Seed Gingersnaps

1 1/2 cups crispy pumpkin seeds (pepitas that have been soaked, and dehydrated or dried in a low oven)
1/2 cup butter, softened OR 3/8 cup palm oil shortening plus 2 T. water
1 cup arrowroot flour
1/2 cup sucanat or sugar
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves

Preheat oven to 300f, and line a baking sheet with parchment.

Place pumpkin seeds in food processor and process to a fine meal.

Add remaining ingredients and process until well blended. You may need to add a tablespoon or more of water, just until dough holds together.

Form dough into walnut-sized balls and place on prepared cookie sheet.

Bake for 5 minutes, and then press cookies down lightly with a fork; bake for about 15 more minutes.

Let cool completely before removing to an airtight container. Store in refrigerator.

--Recipe adapted from Sally Fallon's recipe for ginger snaps in "Nourishing Traditions"