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CookPal AI
Crispy Vegan Gingersnaps

Crispy Vegan Gingersnaps

Cost $6, save $10

Source: Recommended by CookPal

  • 18 Min
  • 24 Servings
  • $6

INGREDIENTS

  • Dry 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

  • Wet Ingredients

    • ¾ cup almond butter
    • ½ cup honey
    • ¼ cup melted coconut oil

STEPS

1

Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl.

2

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.

3

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

4

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.

5

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

6

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.

NUTRIENTS

Per 1 serving

🔥

120

Calories

  • 2
    Protein
  • 10
    Carbs
  • 9
    Fats

💡 For extra crispiness, let cookies cool completely on the wire rack before storing them.You can substitute almond butter with peanut butter for a different flavor.For a sweeter cookie, drizzle melted vegan chocolate on top once cooled.