Crispy SCD-Paleo-Vegan Ginger Snaps The Best Recipes

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Crispy SCD-Paleo-Vegan Ginger Snaps

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

Ingredients :

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup almond butter
• 1/2 cup honey
• 1/4 cup melted coconut oil

Instructions :

Prep : 20M	Cook : 12M	Ready in : 35M

• 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.

Notes :

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