Ingredients

The following ingredients have 4 Servings
  • 1 cup almond flour (both blanched and natural flour work)
  • 3 tablespoons tapioca starch (or use cornstarch )
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon all spice
  • 1 1/2 tablespoons brown sugar (or powdered sugar)
  • 1 tablespoon solid coconut oil
  • 3 tablespoons maple syrup
  • 1 1/2 tablespoons molasses
  • 2 tablespoons cane sugar (for rolling )

Instruction

  • In a bowl mix all the dry ingredients until well combined.  Press and mix so that the almond flour lumps are broken down. In another bowl, add the oil and melt in the microwave. Then add the maple syrup and molasses.  Mix well.
  • Add the wet into the dry and mix until the well incorporated. the dough should be really soft.
  • If the dough is a little crumbly or dry, add one to two teaspoons more maple syrup and mix in. Let the dough chill for 5 minutes.
  • Then the remove from the fridge.  Add 2 tablespoons of cane sugar to a bowl. Use a scoop to get even sizeed scoop if you like. (For the large cookies I use about 2.5 tablespoons worth dough) Roll into a smooth ball, then press to flatten a bit then dip it in the cane sugar. Place on parchment-lined baking sheet.
  • Then bake at  330 degrees F(165 C) for 11 or 13 minutes. (Less time for smaller cookies) . Remove from the oven. The cookies will be soft when they come out, but it will harden as they sit.
  • If using a small scoop, you can roll the balls in sugar and bake without flattening for smaller fatter cookies. For larger cookies, flatten the dough