Ingredients
- 1/4 cup almond butter (any nut butter would work)
- 1/4 cup coconut oil melted
- 1/4 cup coconut sugar
- 1/4 cup molasses
- 1 egg – room temperature
- 1 tsp vanilla
- 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
- 1/4 tsp allspice
For rolling
- 1/4 cup coconut sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper
- In a small bowl, whisk together the almond butter, coconut oil, coconut sugar, and molasses.
- Add in the egg and vanilla and whisk.
- In 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 to chill.
- While chilling pour coconut sugar and cinnamon in small bowl.
- Once chilled, roll dough into balls and then into the cinnamon sugar mixture.
- Place on baking sheet and flatten with hand.
- Bake for 9-11 minutes.
- Let cool completely before eating.
- Store at room temperature in airtight container.
Category: gluten-free, dessert, holiday cookies, paleo,
