Vegan Gingersnap Cookies
A chewy gingersnap cookie topped with a white chocolate drizzle
Servings 10
Calories 140kcal
Ingredients
- 1/2 cup oat flour
- 1/4 cup smooth almond butter
- 2 tbsp refined coconut oil melted
- 1/4 cup lakanto golden sweetner, coconut sugar, or brown sugar
- 1 tsp ground cinnamon
- 1 tsp all spice
- 3 tbsp molasses
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 1 tsp ground ginger
Topping
- 1/4 cup dairy free white chocolate
- 1 tsp coconut oil
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper
- Combine all ingredients in a bowl except white chocolate and one tsp of coconut oil until well combined
- Let the dough chill for at least two hours in the fridge
- Scoop a heaping tbsp of dough, roll in a ball, and the place on baking sheet spread out at least 3-4 inches apart because the cookies will spread
- Bake for about 10 minutes or until they are golden on the edges but soft in the middle
- While the cookies cool, in a small microwave safe bowl mix the white chocolate and a tsp of coconut oil. Melt in 15-20 second increments and stir until the chocolate is smooth.
- Take a knife and drizzle the cookies with the chocolate. Allow the chocolate and cookies to dry completely before storing.
Notes
Nutrition facts calculated with monk fruit sweetener
Nutrition
Serving: 1g | Calories: 140kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Fiber: 1g | Sugar: 7g