Crispy Scd-Paleo-Vegan Ginger Snaps

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup almond butter
• 1/2 cup honey
• 1/4 cup melted coconut oil

1. Combine almond flour, coconut flour, ginger, cinnamon, allspice, baking soda, nutmeg, and salt in a bowl. Whisk almond butter, honey, and melted coconut oil together in a separate bowl. Pour wet ingredients into dry and mix together until a dough forms.
2. Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
3. Form dough into balls, then press to flatten onto the prepared baking sheet using the palm of the hand, the back of a spoon, or a fork.
4. Bake in the preheated oven until cookies are browned but still soft, 15 to 18 minutes.
5. Remove cookies from oven and let cool 5 minutes. Transfer to a wire rack to cool completely; store in an airtight container to keep cookies crispy.

almond flour, coconut flour, ground ginger, ground cinnamon, ground allspice, baking soda, ground nutmeg, salt, almond butter, honey, coconut oil

Taken from www.allrecipes.com/recipe/267119/crispy-scd-paleo-vegan-ginger-snaps/ (may not work)