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Crispy SCD-Paleo-Vegan Ginger Snaps

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"These vegan cookies are crispy, spicy, and perfect with a hot drink in autumn and winter."
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35 m servings 195
Original recipe yields 12 servings (2 dozen cookies)


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  1. 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.
  2. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  3. 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.
  4. Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
  5. 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.

Nutrition Facts

Per Serving: 195 calories; 14.1 17.6 2.8 0 146 Full nutrition

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