Paleo Soft-Batch Ginger Molasses Cookies
Ingredients
The cookie dough
-
1
cup
almond flour
-
½
cup
coconut flour
-
2
tsp
ground cinnamon
-
1½
tsp
ground ginger
-
½
tsp
baking soda
-
½
tsp
salt
-
2
whole
eggs
-
½
cup
cashew butter
-
2
Tbsp
coconut oil, melted
-
3
Tbsp
molasses
-
⅓
cup
coconut sugar
-
1
tsp
pure vanilla extract
The coconut sugar coating
-
2
Tbsp
coconut sugar
-
½
tsp
ground cinnamon
-
¼
tsp
ground ginger
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the almond flour, coconut flour, cinnamon, ginger, baking soda, and salt in a medium bowl.
- In a small bowl, whisk the eggs, cashew butter, coconut oil, molasses, coconut sugar, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until well mixed; the dough will be slightly sticky.
- Chill the dough in the fridge for 15 minutes.
- While the dough chills, mix the coconut sugar coating ingredients in a separate bowl.
- Roll the chilled dough into golf ball-sized balls and coat them in the coconut sugar mixture.
- Place the coated dough balls on the baking sheet and gently flatten each one.
- Bake for 8-10 minutes, then cool on a wire rack.
- Optionally, drizzle with melted chocolate and top with chopped pecans before serving.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
105
Total fat
7g
Total carbohydrates
8g
Total protein
3g
Sodium
100mg
Cholesterol
0mg
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