By The Toasted Pine Nut
Chewy White Chocolate Ginger Snaps (gluten free)
9 steps
Prep:10minCook:10min
Chewy gluten-free gingersnap cookies are soft baked and perfectly spiced. The creamy white chocolate chunks add such a delicious flavor!
Updated at: Thu, 21 Nov 2024 23:11:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Glycemic Load
3
Low
Nutrition per serving
Calories130.7 kcal (7%)
Total Fat9.1 g (13%)
Carbs9.8 g (4%)
Sugars6.9 g (8%)
Protein3.4 g (7%)
Sodium107.6 mg (5%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
In a medium bowl, whisk the cashew butter, agave, vanilla, and egg.
Step 3
Add the almond flour, baking soda, spices, and salt to the bowl and whisk to combine.
Step 4
Fold in the chopped chocolate, reserving some to press into the tops of the cookie.
Step 5
Line a baking sheet with parchment paper.
Step 6
Use a cookie scooper to drop 8 – 12 cookies onto the parchment paper.
Step 7
Press a couple chocolate chunks into the tops of each cookie.
Step 8
Bake the cookies for 8 – 10 minutes until the edges and tops are slightly golden brown.
Step 9
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
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