cookie - Big & Soft Paleo Ginger Molasses Cookies

By tinathorn

Ingredients

• 1 1/2 cups blanched almond flour
• 1/2 cup arrowroot starch
• 1/4 cup coconut flour
• 2 teaspoons ground ginger
• 1 teaspoons baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon sea salt
• 1/2 cup coconut oil, just melted
• 1/4 cup unsulphured molasses
• 1/4 cup honey or pure maple syrup
• 1 egg

Details

Adapted from allergyfreealaska.com

Preparation

Step 1

Preheat oven to 350 degrees (F).
In a large mixing bowl, combine the almond flour, arrowroot starch, coconut flour, ground ginger, baking soda, ground cinnamon, ground cloves, and sea salt.
Mix in the coconut oil, unsulphured molasses, honey or pure maple syrup, and the egg and mix until combined.
Refrigerate the dough for at least 2 hours.
Roll heaping tablespoons of dough into balls and place them on a parchment or silicone lined baking sheet. Gently flatten the balls of dough with your fingers until they are about 1/2 inch thick.
Bake for 9-12 minutes. Leave the cookies on the baking sheet to cool.