- ⅓ cup coconut oil melted
- 2 tablespoons organic molasses unsulphured
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- ½ cup coconut flour
- 1 cup coconut sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons ground cinnamon
- ⅛ teaspoon sea salt
- 1 teaspoon baking soda
- ¼ cup extra coconut sugar for rolling cookies in
Preheat the oven to 375 ℉.
Line two baking trays with parchment paper.
Microwave the coconut oil if it isn’t melted already.
In a medium-size bowl, mix together the coconut oil, molasses, egg and vanilla.
In another bowl mix together the flours, 1 cup coconut sugar, spices, salt and baking soda.
Fold the flour mixture into the molasses mixture and combine thoroughly.
Place ¼ cup coconut sugar in a small bowl and set aside.
Take 2 tablespoons of cookie dough and roll into a ball. Then roll the balls into the coconut sugar. Place each ball 2 inches apart on the baking sheet. Repeat with the rest of the dough.
Flatten each ball of dough with the palm of your hand.
Bake for about 10-12 minutes. Then place on a cooling rack. Enjoy!
These cookies can make great ice cream sandwiches too, place a scoop of dairy-free frozen topping between two cookies. Yummy!! Difficulty Level: Easy