Crispy Vegan Gingersnaps
Description
These gingersnap cookies are crispy, spicy, and perfect with a hot drink in autumn and winter. You won't miss the dairy or eggs.
Ingredients
•
3/4 cup almond flour
•
1/4 cup coconut flour
•
1 tablespoon ground ginger
•
2 teaspoons ground cinnamon
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1/2 teaspoon ground allspice
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1/4 teaspoon baking soda
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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3/4 cup almond butter
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1/2 cup honey
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1/4 cup melted coconut oil
Directions
1
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.
2
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
3
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.
4
Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
5
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.