– Almond flour – Ground Ginger – Cinnamon – Molasses -Cane sugar
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Press and mix so that the almond flour lumps are broken down. In another bowl, add the oil and melt in the microwave. Then add the maple syrup and molasses. Mix well. Let the dough chill for five minutes.
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Then remove from the fridge. Add two tablespoons of cane sugar to a bowl. Use a scoop to get even sized scoop if you like. Roll into a smooth ball, then press to flatten a bit then dip it in the cane sugar. Place on parchment-lined baking sheet.
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Then bake at 330 degrees. Remove from the oven. The cookies will be soft when they come out, but it will harden as they sit.
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Store on the counter in a closed container for upto a week. Freeze for months.
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