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 calories
carbohydrate: 9.6 g
cholesterol: : -
fat: 9 g
fiber: 1.4 g
protein: 2.2 g
saturatedFat: 2.7 g
servingSize: -
sodium: 72.9 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 dozen cookies

Recipe Note

These vegan cookies are crispy, spicy, and perfect with a hot drink in autumn and winter.

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