Ingredients

The following ingredients have 18 Servings
  • 2 eggs, whisked
  • 1 cup sunflower seed butter (or nut butter such as almond butter)
  • 1/4 cup molasses
  • 1/2 cup coconut sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 cup coconut flour
  • 2 tablespoons tapioca flour (or arrowroot starch)
  • 1 teaspoon baking soda
  • pinch of salt
  • extra molasses, to garnish cookies

Instruction

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together eggs, sunflower seed butter, and molasses.
  • In a medium bowl, mix together coconut sugar, cinnamon, ginger, coconut flour, tapioca flour, baking soda and salt.
  • Pour half of the dry mixture into the wet mixture, mix well, then add the rest and mix until well combined.
  • Line a baking sheet with parchment paper or silpat sheet. Use a cookie scoop or spoon to scoop tablespoon sized cookie dough drops on the baking sheet. This should make 18 cookies so you may need to use 2 baking sheets.
  • Baking for 10 minutes, until cookies are firm on the top. Do not overcook, you want them to stay chewy.