Ingredients

The following ingredients have 6 Servings
  • 1/2 cup (80g) coconut sugar
  • 1/4 cup (65g) almond butter ((or any nut/seed butter))
  • 1/4 cup (80g) molasses
  • 1 tbsp lemon juice
  • 2 tbsp coconut oil
  • 2 tsps ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 2 cups (240g) almond flour (OR 1 1/2 cups (180g) oat flour)
  • Optional: coconut butter (for decorating)

Instruction

  • Preheat the oven to 350F.
  • In a mixing bowl, combine the coconut sugar, almond butter, molasses, and lemon juice. Whisk until combined.
  • Add the rest of the ingredients and mix/knead to form a ball of dough.
  • Place a piece of wax paper on your work surface and cover with a light dusting of flour.
  • Roll out the dough to 1/4 inch thickness. (If you don’t have a rolling pin, a glass bottle works too!)
  • Cutout your cookies into any shape you like. (If you don’t have a cookie cutter, use a jar or jar lid!)
  • Use a spatula to carefully transfer the cookies to a baking sheet lined with parchment paper.
  • Once the pan is full (I got six per pan), bake for 10 minutes at 350F or until golden around the edges.
  • While those are baking, re-roll the dough and cut out as many cookies as you can fit. I got 12 total with two rounds of rolling.
  • Once all the cookies are done baking, allow them to cool completely (or even chill) before decorating. I used barely warm coconut butter in a squeeze bottle or ziplock bag. Chill until frosting is set.
  • Enjoy! You can keep them in the fridge for up to a week (frosted or unfrosted), but they are yummiest when fresh.