These gingersnap cookies are crispy, spicy, and perfect with a hot drink in autumn and winter.
Ingredients
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup almond butter
- ½ cup honey
- ¼ cup melted coconut oil
Directions
Step 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.
Step 2
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Step 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.
Step 4
Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 120 | |
% Daily Value * | |
Total Fat9g | 12% |
Saturated Fat3g | 14% |
Sodium73mg | 3% |
Total Carbohydrate10g | 3% |
Dietary Fiber1g | 5% |
Total Sugars6g | |
Protein2g | |
Vitamin C0mg | 1% |
Calcium24mg | 2% |
Iron0mg | 2% |
Potassium67mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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