Ginger Crinkle Cookies (Vegan + Oil Free)
Makes: About 20 Cookies
- 1 cup almond butter, unsalted **
- 1/2 cup aquafaba (the liquid from a can of chickpeas)
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup light spelt flour (or all-purpose flour)
- 1 tsp baking soda
- 1 tbsp + 1 tsp ginger powder
- 1 tbsp cinnamon
- 1/2 tsp all-spice
- 1/4 tsp nutmeg
- pinch salt
- 3-6 tbsp cane sugar for coating (depending on how much sticks to the cookies)
- Preheat your oven to 350 degrees F and line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer, add the almond butter, coconut sugar, aquafaba, and vanilla. Mix on medium speed until it is well combined, about 2 minutes.
- Add the rest of the ingredients except for the cane sugar. Mix again on medium speed until it is mostly combined. It will appear a bit crumbly. At this point mix the dough with your hands until everything comes together.
- Add the cane sugar into a small shallow dish.
- With your hands, scoop small portions of the dough that are about 1 tbsp in size. Roll them into balls and dip them into the cane sugar to coat them completely. Line them on the tray and press them gently to slightly flatten them into disks. Ensure there is enough room between the cookies as they spread out quite nicely.
- Bake for 13 minutes in the middle rack of your oven. Remove from the oven and allow to cool before serving. Enjoy!
** Note that this recipes works better when the almond butter is nice and liquidy. If you’re using very thick almond butter (like the almond butter that’s typically at the bottom of the jar) they may not spread out as much.
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