Crispy Healthy Ginger Snap Cookies

gluten-free / vegan

THE PICKY EATER BLOG

PREHEAT

1

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. 

CHILL

2

Next, wrap the dough in plastic wrap and place in the fridge for at least 30 minutes. 

COOKIE DOUGH BALLS

3

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. 

FLATTEN

With a fork, flatten each cookie dough ball or flatten with your hand. 

4

BAKE

Bake in the preheated oven for ten to 13 minutes. Remove the cookies from the oven. 

5

STORE

Store the cookies in an airtight container for five days.

ENJOY

Enjoy this crispy cookie recipe for the holidays or any time!