| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings | Cookies |
Ingredients
- 1/4 cup Almond butter (any other nut butter of choice would also work)
- 1/4 cup coconut oil melted
- 1/4 cup Coconut Sugar
- 1/4 cup Dark Molasses
- 1 tsp Vanilla Extract
- 1 cup Almond Flour
- 1/3 cup Coconut Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp AllSpice
Ingredients
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Instructions
- In a small bowl, whisk together the almond butter, coconut oil, coconut sugar, and molasses until all ingredients are well incorporated together.
- Add in the egg (or flax egg see note below) and vanilla and whisk.
- a medium bowl, mix together the almond flour, coconut flour, baking soda, salt, and spices.
- Add wet ingredients to dry and stir until completely combined.
- Place in refrigerator for 30 minutes for the dough to chill.
- Once chilled, remove the dough from the fridge and roll dough into balls
- Place coconut sugar and cinnamon in a small bowl, whisk together and roll the balls in the mixture until they are well coated.
- Place the balls on a baking sheet and flatten with hand. Bake for 10-15 minutes.
- Store at room temperature in an airtight container.
Recipe Notes
Note:
To make a flax egg, use a fork to whisk together 1 tablespoon ground flaxseed and 2 tablespoons warm water. Let sit for five minutes, until thickened. Continue with recipe as written.
Enjoy these yummy cookies with your coffee, tea or warm cocoa!
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