Ginger Molasses Cookies
Ingredients
Dry ingredients
-
1¼
cups
almond flour
-
¼
cup
tapioca flour (or arrowroot starch)
-
¼
cup
coconut sugar (plus more for rolling)
-
1
tsp
paleo baking powder
-
2
tsp
cinnamon
-
2
tsp
ground ginger
-
½
tsp
all spice
Wet ingredients
-
¼
cup
coconut butter
-
¼
cup
blackstrap molasses
-
2
tbsp
coconut milk (or nut milk)
-
1
tsp
vanilla
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together all the dry ingredients.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Roll the dough into golf ball-sized balls and roll them in coconut sugar.
- Place the balls on the lined baking sheet.
- Bake for about 11 minutes until they have bulged and the tops are crinkled.
- Allow the cookies to cool completely on the baking sheet before storing them in an airtight container.
Nutrition Facts (estimated)
Servings
10
Calories
120
Total fat
6g
Total carbohydrates
16g
Total protein
2g
Sodium
5mg
Cholesterol
0mg
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