Crispy Vegan Gingersnaps
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
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Instructions
- 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.
Source
Original recipe: View Original