Healthy GINGER SNAP Cookie Recipe (Vegan)

Prep time: 12 Minutes – Cook time: 10 Minutes – Total time: 22 Minutes
Yield: 25-27 1.5 Inch Cookies or 16 2 Inch Cookies (cook time will be 3-6 minutes longer)

Ingredients:

• 2 Cups Almond Flour
• 1/4 Cup Coconut Oil
• 3 Tbsp Organic Maple Syrup
• 1 Tbsp Organic Molasses
• 1/4 Tsp Baking Soda
• Dash Sea Salt
• 1/2 Tsp Cinnamon
• 1 Tsp Ginger (or what I love doing is 1/2 Tsp of powdered ginger and 1/2 tsp of real grated ginger)
• 1/4 Tsp Cloves

Directions:

1. Pre-heat oven to 350F.
2. Place all ingredients in your food processor and blend until smooth.
3. Remove dough from food processor onto large sheet of saran wrap (enough to completely wrap the dough). The dough may appear crumbly until you do this. Do not stress – place the dough in the saran wrap, completely wrap it and place it in the refrigerator. When you remove the dough it will be smooth and easy to work with.
4. Place dough in the refrigerator for 10 minutes to chill (this is just to make it easy to work with).
5. Spread dough out evenly using a rolling pin with dough covered in saran wrap (or you can just use your hands).
6. Cut out your cookies using a cookie cutter. I used a 2 inch cookie cutter.
7. Place on a parchment covered baking sheet.
8. Bake for 13-16 minutes (until golden brown) or less if you are doing the smaller cookies.
9. These cookies can be very fragile. When you remove your cookies from the oven let them sit on the baking sheet for 5-7 minutes before placing them on the cooling rack. This will ensure that they stay set in form.
10. Gently place cookies on a cooling rack and let cool.
11. You can ice these cookies or serve them plain. Both are equally delicious.