Crispy Vegan Gingersnaps

Name: Crispy Vegan Gingersnaps
Total time: 35
Yield: 24
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

Recipe by Anastasia Pilato from allrecipes.com

Dessert 35 Mins.

Ingredients

24 servings

•

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

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.