Autumn Spice Sunflower Gingersnaps
Indulge in the delightful flavors of autumn with these vegan and gluten-free gingersnaps. Made with sunflower seed flour and infused with warm spices, these crunchy treats offer a hint of sweetness from maple sugar. Perfect for an autumnal snack or a cozy gathering.
ingredients
- 2 cups sunflower seed flour
- 1 ¼ cups almond flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup coconut oil, melted
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup maple sugar (for dipping)
steps
- 1.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2.
In a large mixing bowl, combine the sunflower seed flour, almond flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- 3.
In a separate bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
- 4.
Pour the wet ingredients into the dry ingredients and mix until well combined.
- 5.
Form the dough into a ball and refrigerate for 15-20 minutes to firm up.
- 6.
Scoop rounded tablespoons of dough and roll them into balls.
- 7.
Dip each ball into maple sugar and place them on the prepared baking sheet. Gently press down with the palm of your hand to flatten slightly.
- 8.
Bake for 12-14 minutes until the edges turn golden brown.
- 9.
Remove from the oven and let the gingersnaps cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
