Ready to ginger snap out of your boring routine? Sprinkle a little spice into your life with Plant-Based Ginger Snaps. Kat Condon from @katalysthealth made these sweet cookies with highly nutritious almonds and molasses for that comforting taste you know and love. Dip in oat milk for that extra creamy delight.

Ingredients

• 1 cup Sunfood Almonds
• 1 tablespoon Sunfood Milled Flaxseed + 3 tablespoons water
• 1/3 cup coconut sugar
• 3 tablespoons molasses
• 1 teaspoon vanilla extract
• 1 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon Sunfood Pink Himalayan Salt
• 1/4 cup coconut flour

Method

1. Preheat the oven to 350 degrees F.
2. Roast almonds on a baking tray for 10 minutes, stirring halfway.
3. Let nuts cool for 5 minutes, then add to a food processor and blend on high until smooth and creamy.
4. In a bowl, stir together flax egg, coconut sugar, molasses and 1/2 cup of the almond butter.
5. Add coconut flour, baking soda and spices. Stir until incorporated.
6. Use a small cookie scoop to drop dough onto a lined baking sheet. Press down slightly, then sprinkle with decorating sugar, if desired. Bake for 10 minutes. Enjoy!