Flourless Gingerbread Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Blackstrap molasses

• Baking & Spices

  • 1 1/4 cup Almond flour
  • 1 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1/4 cup Coconut flour
  • 1/3 cup Coconut sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on runningwithspoons.com

Description

Ingredients

• 1 large egg
• 3 Tbsp (60 g) blackstrap molasses
• 3 Tbsp (45 ml) coconut oil, melted
• 1/4 cup + 2 tsp (58 g) coconut sugar, divided
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1 tsp ground cinnamon, divided
• 1 1/4 cup (140 g) almond flour
• 1/4 cup (28 g) coconut flour
• 1 tsp baking powder

Directions

• Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
• In a large mixing bowl, lightly beat the egg until the yolk breaks apart. Whisk in the molasses, coconut oil, 1/4 cup (50 g) coconut sugar, vanilla, ginger, and 1/2 tsp cinnamon, mixing until smooth. Add the almond flour, coconut flour, and baking powder, mixing until well combined.
• Add the remaining cinnamon and sugar to a small bowl. Scoop out a rounded tablespoon of dough and roll it between your hands to form a ball. Roll the cookie ball in the cinnamon sugar and place it on your prepared baking sheet. Repeat until all the dough has been used up, and then use a jar or flat-bottomed cup to gently flatten each cookie.
• Bake for 9-11 minutes.* Remove the cookies from the oven and allow them to cool on the sheet for ~5 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.