gluten-free / vegan
THE PICKY EATER BLOG
Preheat oven to 356°F. Line baking sheet with parchment paper. Add almond flour, brown sugar, vegan butter, vanilla, ginger, cinnamon, cloves, and salt to food processor.
Next, wrap the dough in plastic wrap and place in the fridge for at least 30 minutes.
COOKIE DOUGH BALLS
Roll the cookie dough into balls with a spoon. Make sure they are round. Place on sheet at least two inches away from each other.
With a fork, flatten each cookie dough ball or flatten with your hand.
Bake in the preheated oven for ten to 13 minutes. Remove the cookies from the oven.
Store the cookies in an airtight container for five days.
Enjoy this crispy cookie recipe for the holidays or any time!