Ingredients
Scale
- 1/2 c butter (use ghee for a totally dairy free option)
- 1/2 c coconut sugar
- 1/2 c molasses
- 1/2 t salt
- 1 T ground ginger
- 1 T ground cinnamon
- 1/2 t ground cloves
- 1 t ground nutmeg
- 1 egg
- 2 t vanilla
- 2 t baking soda
- 1 1/2 c cassava flour
- 1/2 c almond flour
- 2 t coconut flour
Instructions
- Preheat oven to 350.
- Beat together butter, coconut sugar, molasses, salt, and spices.
- Beat in egg and vanilla.
- In a medium bowl, combine baking soda, cassava flour, almond flour, and coconut flour.
- Slowly mix dry ingredients into wet.
- If you’re making standard cookies, you can immediately form into 2 inch balls and place 2 inches apart on a cookie sheet with parchment paper.
- If you’re cutting into shapes, wrap the dough in plastic wrap and refrigerate for 2 hours.
- Roll the dough until it is 1/4 inch thick. Cut shapes and place on a parchment lined cookie sheet.
- Cook the cookies for 7-11 minutes. The shorter you cook them, the softer they will be. If you like crunchy cookies, cook for longer.
- Remove from the oven and let sit on the cookie sheet for 5 minutes, then place on a cooling rack.
