Crispy Vegan Gingersnaps recipe
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Ingredients
- ¾ cup almond flour ¼ cup coconut flour 1 tablespoon ground ginger 2 teaspoons ground cinnamon ½ teaspoon ground allspice ¼ teaspoon baking soda ¼ teaspoon ground nutmeg ¼ teaspoon salt ¾ cup almond butter ½ cup honey ¼ cup melted coconut oil
Nutrition Info
- 120.4 caloriescarbohydrate: 9.6 gcholesterol: : -fat: 9 gfiber: 1.4 gprotein: 2.2 gsaturatedFat: 2.7 gservingSize: -sodium: 72.9 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Crispy Vegan Gingersnaps
Directions
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Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely, store in an airtight container to keep cookies crispy.