Ingredients

The following ingredients have 4 Servings
  • 1/4 Cup Coconut Oil (melted)
  • 1 Cup Coconut sugar (lighty packed + more for rolling)
  • 1 Egg white
  • 1 1/2 Cups + 1 Tbsp Almond Flour * (5.4 oz)
  • 1/4 Cup + 1 tsp Coconut Flour * (1.2 oz)
  • 1 3/4 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ginger powder
  • 2 tsp Cinnamon
  • 2 Tbsp + 2 tsp Molasses

Instruction

  • Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
  • In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed. Set aside.
  • In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
  • Stir the flour mixture, along with the molasses into the oil mixtures and stir until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.
  • Once the dough has chilled, Roll 1 Tbsp sized balls and roll the balls around in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
  • Bake until the edges begin to go darker brown and top is nice and crackly, about 19-20 mins. (SEE NOTE ***) The cookies will feel VERY soft, but they will crisp up A LOT once cooled.
  • Let cool completely on the pan and then DEVOUR.