Make This: Almond Ginger Snap Cookies

Something about the holidays just makes me want to bake. These Almond Ginger Snap cookies are an OG RASA favorite and the perfect, guilt-free treat for when you're craving holiday sweets. Best part: they take about 20 minutes total to make and are 100% vegan, which means you can munch on the dough 'til your heart's content. 

 
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ALMOND GINGERSNAP COOKIES (Vegan, Grain Free)

Prep Time: 10 Minutes

Bake Time: 10 Minutes 

Makes about 10 small cookies (depending on how much dough you eat)

Ingredients:

1 1/4 cups almond flour

1 tsp baking soda

3 tbsp ground ginger (or more if you like a bit of heat)

1/4 cup toasted slivered almonds

3 tbsp maple syrup

1 tbsp coconut oil

Grated zest of 1 lemon

Make It!

 

Preheat oven to 175 C / 350 F. Combine dry ingredients in a large bowl. Heat maple syrup and coconut oil in a small saucepan. Whisk until combined.

Add wet ingredients to dry and mix until well combined. Roll 1 tablespoons of the dough into balls and place on a baking tray lined with parchment paper. Flatten with the palm of your hand and be sure to leave room between each cookie.

Bake for 10 minutes or until brown on the edges and cool.