- 1 cup almond flour
- 1/2 cup coconut flour
- 2 tsp. ground cinnamon
- 1½ tsp. ground ginger
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 whole eggs
- 1/2 cup cashew butter (may sub nut or seed butter of choice)
- 2 Tbsp. coconut oil, melted
- 3 Tbsp. molasses
- 1/3 cup coconut sugar (may sub organic cane sugar)
- 1 tsp. pure vanilla extract
For the coconut sugar coating:
- 2 Tbsp. coconut sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- In a medium bowl, mix together the almond flour, coconut flour, cinnamon, ginger, baking soda and salt.
- In a small bowl, whisk the eggs, cashew better, coconut oil, molasses, coconut sugar and vanilla extract together until smooth. Then add to the flour mixture and stir until well combined. Dough will be slightly sticky.
- Place dough in fridge for 15 minutes. Meanwhile combine the ingredients for the coconut sugar coating.
- With hands, roll chilled dough into balls about the size of a golf ball. Next, roll each dough ball into the coconut sugar coating. Transfer sugar-coated dough balls to the baking sheet and press down gently to flatten (about 1/4- to 1/2-inch thick).
- Bake for 8-10 minutes.
- Remove from oven and transfer to wire rack to cool. Enjoy warm or save for later.
- Optional: Drizzle with melted chocolate (1/3 cup chocolate chips + 1/2 tsp. coconut oil) and top with chopped pecans.
- Store cookies in an airtight container for up 2 weeks in the fridge or 3 months in the freezer.
Recipe source: therealfoodrds