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Crispy Vegan Gingersnaps

1

35 min

Crispy Vegan Gingersnaps

Crispy Vegan Gingersnaps Photo 1

Time

35 min

Serving

24 persons

Calories

120

Rating

1.00★ (1)

Cuisine

Author: Victoria Buriak
These gingersnap cookies are crispy, spicy, and perfect with a hot drink in autumn and winter.

Ingredients

  • almond flour: 0.75 cup
  • coconut flour: 0.25 cup
  • ground ginger: 1 Tbsp
  • ground cinnamon: 2 tsp
  • ground allspice: 0.5 tsp
  • baking soda: 0.25 tsp
  • ground nutmeg: 0.25 tsp
  • salt: 0.25 tsp
  • almond butter: 0.75 cup
  • honey: 0.5 cup
  • coconut oil: 0.25 cup (melted)

Metric Conversion

Stages of cooking

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  1. 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.
    Crispy Vegan Gingersnaps Photo 2
  2. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
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  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.
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  4. Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
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  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.
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