Go Back
One Bowl Pistachio Ginger Snaps. Sugar, gluten, dairy and egg free - these YUMMY Ginger Snaps take just 5 minutes to bake to golden brown perfection! | berrysweetlife.com
Print
One Bowl Pistachio Ginger Snaps
Prep Time
18 mins
Cook Time
10 mins
Total Time
28 mins
 

Easy to make and just 5 minutes to bake, these crispy ginger snaps have the perfect balance of spices and are made with no sugar, gluten, dairy or eggs for a healthy, vegan sweet treat. 

Course: Cookies
Cuisine: American
Keyword: Cookies, easy, Ginger, Nuts
Servings: 14
Calories: 112 kcal
Author: Berry Sweet Life
Ingredients
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 cup pistachio nuts finely chopped
  • 1 tsp vanilla essence
  • 3 tbsp honey
  • 1/3 cup + 1 tbsp coconut oil melted
Instructions
  1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
  2. In a large bowl, stir together the almond flour, coconut flour, baking soda, ginger, cinnamon and half of the pistachio nuts.
  3. Make a well in the centre of the dry ingredients and pour in the vanilla essence, honey and coconut oil, stirring from the middle outwards to incorporate the dry ingredients slowly.
  4. Once combined, roll the mixture into tight balls, place on the baking sheet and press down flat with your fingers. They should be about 5mm thick. Sprinkle the remaining chopped pistachio nuts on top and press them down into the cookies.
  5. Bake for 5 minutes until golden brown. You may need to do two batches. Allow to cool completely on the baking tray before serving. They will crisp up as they cool. Enjoy!
Recipe Notes

When pressing the cookies down onto the baking sheet, they may break apart at the edges, but I just pushed the edges back in with my fingers to make them smooth again, and pressed the cookie down flatter, until I had about a 5mm thick cookie in a somewhat even round shape.