These vegan cookies are crispy, spicy, and perfect with a hot drink in autumn and winter.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

  • 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.

  • Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.

  • 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

120 calories; protein 2.2g; carbohydrates 9.6g; fat 9g; sodium 72.9mg. Full Nutrition
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