Crispy Scd-Paleo-Vegan Ginger Snaps - cooking recipe

Ingredients

3/4 cup almond flour
1/4 cup coconut flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup almond butter
1/2 cup honey
1/4 cup melted coconut oil

Preparation

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