One-Bowl Pistachio Ginger Snaps

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, stir almond flour, coconut flour, baking soda, ginger, cinnamon and half of the pistachio nuts.

Make a well in the centre of the dry ingredients and pour in vanilla essence, honey and coconut oil, stirring from the middle outwards to incorporate the dry ingredients slowly.

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.

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!

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.