Big & Chewy Paleo Gingerbread Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg plus 1 yolk

• Condiments

  • 1/4 cup Blackstrap molasses, organic
  • 1/2 cup No-stir almond butter, creamy

• Baking & Spices

  • 1/4 tsp Allspice
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 2/3 cup Coconut flour, organic
  • 1/4 cup Coconut sugar, organic
  • 1 Coconut sugar
  • 1 pinch Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 2 tbsp Coconut oil, organic

Found on paleorunningmomma.com

Description

Ingredients

• 1 egg plus 1 yolk
• ½ cup creamy no-stir almond butter
• 2 Tbsp organic coconut oil, solid but softened
• ¼ cup organic blackstrap molasses
• ¼ cup organic coconut sugar
• 1 tsp pure vanilla extract
• ⅔ cup organic coconut flour
• 1 tsp baking soda
• pinch sea salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• ¼ tsp allspice
• Extra coconut sugar for sprinkling - optional

Directions

• Preheat your oven to 350 F and line a large baking sheet with parchment paper
• In a large bowl, whisk (or use an electric mixer to combine) the egg, egg yolk, almond butter and coconut oil until smooth. Add the molasses, coconut sugar, and vanilla and continue to mix until smooth.
• In a separate bowl, combine the coconut flour, baking soda, salt and spices. Add the dry mixture to the wet ingredients until fully combined - the dough will be sticky. Chill dough in the freezer for 5-10 minutes until it thickens and can be easily scooped.
• Use a cookie scoop or rounded spoon to scoop the dough in heaping tbsps on the parchment paper, then gently flatten and sprinkle with coconut sugar if desired.
• Bake in the preheated oven for 8-10 minutes until tops crack, dont overbake - cookies will become firmer and chewier as they cool. Cool completely on wire racks and enjoy!