Vegan Gingersnap Cookies | gluten-free holiday recipe

Today we are making vegan & gluten-free gingersnap cookies! This video is a collab with Caitlin Shoemaker (who created another awesome cookie recipe). The links to both recipes and Caitlin’s video are below! ♡ Caitlin’s Video:

1 cup almond flour
1 cup brown rice flour
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 cup softened vegan butter
2/3 cup brown sugar
1/4 cup molasses

Preheat oven to 375 F. In a mixing bowl, combine almond flour, brown rice flour, spices and baking soda. In a separate bowl, beat together vegan butter, brown sugar and molasses until list and fluffy. Add the dry mixture to the wet in 2 parts, stirring to form a dough. Roll 1 tbsp of dough into balls and place on a cookie sheet. Bake 10-11 minutes until golden brown. Let sit a minute or two before placing cookies on a wire rack to cool.

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