- 1 and 1/2 cup almond meal
- 1/2 cup coconut flour
- 1 and 1/2 tsp cinnamon
- 2 tsp ground ginger
- 1/2 tsp cardamom
- 1 and 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup coconut oil (or a vegetable oil)
- 2/3 cup brown sugar
- 1/2 tsp vanilla extract
- 1/4 cup Crosby’s Fancy molasses
- 1 egg
- In a medium sized mixing bowl, whisk together the almond meal, coconut flour, cinnamon, ground ginger, cardamom, baking soda and sea salt.
- In a large mixing bowl, or in a standing kitchen mixer, cream the coconut oil and brown sugar, until light and fluffy. Add the vanilla extract, and blend again until smooth.
- Add the molasses and the egg to the sugar mixture, and blend again until nice and creamy.
- Add the flour mixture to the sugar mixture, a little bit at a time, blending after each addition of flour, until you have a well combined cookie dough.
- Chill the dough for 30 minutes so that it can be easily rolled into small balls for baking.
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Remove the chilled dough from the fridge, and roll into small balls.
- Roll the balls in a light coating of granulated sugar.
- Place the balls of dough onto your parchment lined baking sheet, spaced a couple inches apart. Press them with the back of a glass.
- Bake the cookies in the preheated oven on the middle rack for about 10 minutes or until they are golden brown, puffed and cracked.
- Take out of the oven, let them cool slightly in the sheet, then remove them with a spatula and transfer to a cooling rack.
Store at room temperature in an airtight container for up to 3 days (but they won’t last that long).