This is going to be a quick post! These Ginger Snaps (which I didn’t take a photo of) are just the right amount of crunchy and chewy at the same time. They are flour-less making them gluten-free. If you’re looking for cookies for the holidays, these can be your vegan go-to for entertaining!
I used these as a crust to my no-bake Mango Mousse Cake and it was the perfect combo! Click here for the recipe.
Namaste.
| Prep Time | 45 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
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Ingredients
- 4 cups blanched almond flour
- 1/2 cup coconut oil (melted)
- 3 tsp vanilla extract
- 1 1/2 tsp baking soda
- 1/2 cup molasses
- 1/4 cup coconut sugar
- 1/3 cup coconut milk
- 2 tsp apple cider vinegar
- 1/2 tsp sea salt
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 1 tsp fresh grated ginger
- 1 tsp clove powder
Ingredients
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Instructions
- Preheat over to 350F.
- In a large mixing bowl, add in all ingredients. Stir to combine.
- Line baking sheet with parchment paper and scoop dough into 1 1/2 tbsp balls and drop onto the baking sheet.
- Gently flatten dough into a cookie shape with your hands or with a fork. Cookies won't spread much during baking.
- Place baking sheet in oven and allow to bake for 8-10 minutes until cookies are browned.
- Remove from oven and allow to cool for 15-20 minutes on wire rack before serving.