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Crispy Vegan Gingersnaps
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Vegan, spicy gingersnap cookies - crispy perfection for cozy autumn and winter days.
Ingredients:
  • 0.75 cup almond flour
  • 0.25 cup coconut flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground allspice
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 0.75 cup almond butter
  • 0.5 cup honey
  • 0.25 cup melted coconut oil
Instructions:
  • In a bowl, mix almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt. In a separate bowl, whisk together almond butter, honey, and melted coconut oil. Combine wet ingredients into the dry mixture and mix until dough forms.
  • Preheat your oven to a cozy 325 degrees F (165 degrees C) and prepare a baking sheet with parchment paper.
  • Shape dough into balls and flatten onto the baking sheet using your hand, a spoon, or a fork.
  • Bake in the oven until cookies are golden brown yet still chewy, for 15 to 18 minutes.
  • Take the cookies out of the oven and allow them to cool for 5 minutes. Once slightly cooled, transfer them to a wire rack to cool completely and then store in an airtight container to maintain their crispiness.

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