Ingredients
- 1 egg PLUS
- 1 egg-yolk
- 2/3 cup smooth almond butter stirred prior to adding
- 2 Tbsp organic coconut oil solid but softened
- 1/4 cup blackstrap molasses
- 1/4 cup organic coconut sugar
- 1 tsp pure vanilla extract
- 2/3 cup organic coconut flour
- 1 tsp baking soda
- pinch sea salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp allspice
- Extra coconut sugar for sprinkling - optional
Instructions
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Preheat your oven to 350 F and line a large baking sheet with parchment paper
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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.
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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.
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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.
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Bake in the preheated oven for 8-10 minutes until tops crack, don't overbake - cookies will become firmer and chewier as they cool. Cool completely on wire racks and enjoy!
Nutrition
Calories: 151kcal
Carbohydrates: 12g
Protein: 3g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 115mg
Potassium: 181mg
Fiber: 3g
Sugar: 7g
Vitamin A: 35IU
Calcium: 59mg
Iron: 1mg