Crispy Vegan Gingersnaps

Ingredients

• 0.75 cups almond flour
• 0.25 cups coconut flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 0.5 teaspoons ground allspice
• 0.25 teaspoons baking soda
• 0.25 teaspoons ground nutmeg
• 0.25 teaspoons salt
• 0.75 cups almond butter
• 0.5 cups honey
• 0.25 cups melted coconut oil

Instructions

1. 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.

2. 2

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

3. 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.

4. 4

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

5. 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.