CookPal AI
recipe image

Crispy Vegan Gingersnaps

Cost $6, save $10

Source: Recommended by CookPal

  • 18 Min
  • 24 Servings
  • $6

INGREDIENTS

  • Dry Ingredients

    • Âľ cup almond flour
    • ÂĽ cup coconut flour
    • 1 tablespoon ground ginger
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground allspice
    • ÂĽ teaspoon baking soda
    • ÂĽ teaspoon ground nutmeg
    • ÂĽ teaspoon salt

  • Wet Ingredients

    • Âľ cup almond butter
    • ½ cup honey
    • ÂĽ 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

  • 2g
    Protein
  • 10g
    Carbs
  • 9g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.