Name: Crispy Vegan Gingersnaps
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Almond flour - ¾ cup; Coconut flour - ¼ cup; Ground ginger - 1 tablespoon; Ground cinnamon - 2 teaspoons; Ground allspice - ½ teaspoon; Baking soda - ¼ teaspoon; Ground nutmeg - ¼ teaspoon; Salt - ¼ teaspoon; Almond butter - ¾ cup; Honey - ½ cup; Melted coconut oil - ¼ cup

Ingredients for - Crispy Vegan Gingersnaps

1. Almond flour ¾ cup

2. Coconut flour ¼ cup

3. Ground ginger 1 tablespoon

4. Ground cinnamon 2 teaspoons

5. Ground allspice ½ teaspoon

6. Baking soda ¼ teaspoon

7. Ground nutmeg ¼ teaspoon

8. Salt ¼ teaspoon

9. Almond butter ¾ cup

10. Honey ½ cup

11. Melted coconut oil ¼ cup

How to cook deliciously - Crispy Vegan Gingersnaps

1 . Stage

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.

2 . Stage

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

3 . Stage

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.

4 . Stage

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

5 . Stage

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.