Crispy Scd-Paleo-Vegan Ginger Snaps – a delicious recipe with almond flour, coconut flour, ground ginger, ground cinnamon, ground allspice, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
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
Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
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.
794
kcal
Calories
63
g
Fat
51
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3/4 cup almond flour, 1/4 cup coconut flour, 1 tablespoon ground ginger, 2 teaspoons ground cinnamon, and more.
Yes, Crispy Scd-Paleo-Vegan Ginger Snaps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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