Ingredients

The following ingredients have 12 Servings
  • 1/2 cup non-hydrogenated shortening (I like Spectrum brand. Butter would also work.)
  • 3/4 cup coconut sugar or maple sugar
  • 1 egg
  • 1 Tbsp. molasses
  • 1 tsp vanilla extract
  • 2 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup (about 114g) blanched almond flour (I use Honeyville)
  • 1 cup (about 128g) arrowroot flour (sometimes called arrowroot starch)
  • optional: 1/4-1/3 cup turbinado sugar (sometimes called Sugar in the Raw) for rolling

Instruction

  • In a food processor (or stand mixer, or a bowl with a hand mixer), combine shortening and sugar.
  • Add vanilla, molasses, and egg. Pulse (or mix) to combine.
  • Add spices, salt, baking soda, almond flour, and arrowroot, and pulse to combine. (Dough will come together in a big ball.)
  • Transfer cookie dough to a bowl. Cover and refrigerate at least 30-60 minutes.
  • Preheat oven to 350 degrees
  • Pour turbinado sugar into a small dish. Scoop 1″ balls of dough and roll into balls. Dip tops of the balls in sugar and place on a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake 8 cookies at a time at 350 degrees for 8-10 minutes, or until golden around the edges but still slightly wet in the centers.
  • Let cool 2-3 minutes on baking sheet before transferring to a cooling rack.
  • Repeat with remaining cookie dough.