Ginger Snaps (Vegan, GF)
Course
Breakfast
,
dessert
,
Sides
,
Snacks
Keyword
gluten-free
,
protein snack
,
vegan
Servings
Prep Time
16
cookies
45
minutes
Cook Time
10
minutes
Servings
Prep Time
16
cookies
45
minutes
Cook Time
10
minutes
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
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.