Flourless White Chocolate Almond Butter Gingersnaps
Servings 15 cookies
- 1 cup creamy almond butter
- 1/2 cup coconut sugar or brown sugar
- 2 tablespoons molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
- 1 tablespoon half-and-half cream
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
In a large bowl, beat almond butter, sugar, molasses, egg, and vanilla until creamy. Beat in spices, baking soda, and salt until combined.
Scoop cookies into 1-in balls and place 1-2 in apart on prepared baking sheet. Bake cookies at 350F 9-10 minutes or until light golden brown (cookies will still be slightly soft in the middle) Cool cookies on pan 5 minutes, then transfer to a wire cooling rack.
In a double-boiler over medium-high heat, melt white chocolate and half-and-half together until smooth. Drizzle over gingersnaps and let stand 10 minutes to set. Enjoy!
Serving: 1g | Calories: 184kcal | Carbohydrates: 17.4g | Protein: 5.3g | Fat: 11.8g | Saturated Fat: 3.6g | Polyunsaturated Fat: 8.2g | Cholesterol: 15mg | Sodium: 216mg | Fiber: 1.1g | Sugar: 14.8g