Paleo Molasses Cookies

• Gluten free

• Produce

  • 1/4 tsp Ginger

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Blackstrap molasses, unsulphured

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 2 tbsp Coconut flour
  • 1/2 cup Coconut palm sugar
  • 1/4 cup Palm shortening
  • 1/4 tsp Salt
  • 1 tsp Vanilla

Found on glutenfreehomemaker.com

Description

Ingredients

• 1½ cups almond flour
• 2 Tablespoons coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon ginger
• ¼ teaspoon cloves
• ¼ cup palm shortening
• ½ cup coconut palm sugar
• 1 large egg
• ¼ cup unsulphured blackstrap molasses
• 1 teaspoon vanilla

Directions

• Preheat oven to 350° F and line two baking sheets with parchment paper.
• In a small bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and cloves. Make sure there are no lumps.
• In a medium bowl, mash together the palm shortening and coconut sugar with a fork.
• Add the egg, molasses, and vanilla. Beat with an electric mixer about 1 minute, scraping the sides.
• Add the flour mixture to the mixing bowl and beat until all the flour is incorporated. The dough should be a bit wet and sticky. If it is too wet, add a little more coconut flour.
• Drop 1½ inch balls of dough a couple of inches apart on a baking sheet. (Baking one sheet at a time is best.)
• Flatten each ball using the back of a spoon (soup spoon works well) that is dipped in cold water (this prevents sticking). Flatten just enough to achieve an even thickness.
• Bake at 350° for 8 minutes. Remove from oven and cool on the cookie sheet about 5 minutes before moving to a cooling rack.