Crispy Vegan Gingersnaps

These gingersnap cookies are crispy, spicy, and perfect with a hot drink in autumn and winter. You won't miss the dairy or eggs.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 120 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 tablespoon ground ginger
• 0.5 cup honey
• 0.25 teaspoon salt
• 0.25 teaspoon baking soda
• 0.5 teaspoon ground allspice
• 0.25 teaspoon ground nutmeg
• 0.75 cup almond butter
• 0.75 cup almond flour
• 0.25 cup coconut flour
• 0.25 cup melted coconut oil

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Step 2

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.

Step 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.

Step 4

Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.

Step 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.