CRISPY VEGAN GINGERSNAPS
These vegan cookies are crispy, spicy, and perfect with a hot drink in autumn and winter.
Provided by Anastasia Pilato
Categories Desserts Cookies Gingersnap Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 9.6 g, Fat 9 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 72.9 mg, Sugar 6.3 g
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