Gingersnaps
Serves 1215 mins prep10 mins cook
These Paleo/Vegan White-Chocolate Gingersnaps are crispy, chewy, and melt-in-your-mouth delicious! They are made in just one bowl, are egg-free, grain-free, and refined-sugar-free, making them a perfect dessert for the holidays. With a combination of almond butter, almond flour, and festive spices, these cookies are low in sugar and easy to make. Simply mix the ingredients, form into balls, and bake. Optionally, drizzle with melted white chocolate for an extra touch.
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What you need
Instructions
1: Preheat oven to 350°F. 2: In a large bowl, add all ingredients except the chocolate chips. 3: Using a rubber spatula, mix until well combined and a ball of dough forms. 4: Gently fold in the white chocolate chips. 5: Refrigerate the dough for 5 minutes. 6: Meanwhile, line a baking sheet with parchment paper. 7: Remove the dough from the refrigerator and spoon tablespoon-sized balls onto the sheet, spacing them about 2 inches apart. 8: Cover each cookie with a small piece of parchment paper and gently flatten using the bottom of a cup. 9: Bake for 10 minutes, or until the edges begin to brown. 10: Allow the cookies to cool completely, then drizzle with melted white chocolate if desired.View original recipe