Almond Ginger Snap Cookies

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Almond Ginger Snaps

Yield: 10 small cookies

Something about the holidays just makes me want to bake. These Almond Ginger Snap cookies are an OG RASA favorite and the perfect, guilt-free treat for when you're craving holiday sweets. Best part: they take about 20 minutes total to make and are 100% vegan, which means you can munch on the dough 'til your heart's content.

Ingredients

• 1 1/4 cups almond flour
• 1 teaspoon baking soda
• 3 tablespoons ground ginger (or more if you like a bit of heat)
• 1/4 cup toasted slivered almonds
• 3 tablespoons maple syrup
• 1 tablespoon coconut oil
• Grated zest of 1 lemon

Instructions

1. Preheat the oven to 175°C / 350°F. Combine the dry ingredients in a large bowl. Heat the maple syrup and coconut oil in a small saucepan. Whisk until combined.
2. Add the wet ingredients to dry and mix until well combined. Roll 1 tablespoons of the dough into balls and place on a baking tray lined with parchment paper. Flatten with the palm of your hand and be sure to leave room between each cookie.
3. Bake for 10 minutes or until brown on the edges and cool.

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