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