Ingredients
- 1/4 cup coconut oil melted
- 1 cup coconut sugar lightly packed, plus more for rolling
- 1 egg white
- 1 1/2 cups plus 1 tablespoon almond flour (5.4 ounces)
- 1/4 cup plus 1 teaspoon coconut flour (1.2 ounces)
- 1 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 tablespoons plus 2 teaspoons molasses
Instructions
- Preheat your oven to 350℉ and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat together the melted coconut oil, coconut sugar, and egg white until well mixed. Set aside.
- In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger, and cinnamon. Stir until everything is very well mixed and there are no little clumps of flour.
- Stir the dry mixture, along with the molasses, into the wet mixture until a slightly sticky dough forms. Place the dough into the refrigerator for 10 minutes, just to allow the coconut flour to absorb some of the moisture.
- Once the dough has chilled, roll 1-tablespoon-sized balls in coconut sugar. Place onto the prepared baking sheet and slightly flatten down.
- Bake until the edges begin to darken and the top is nice and crackly, about 19-20 mins. I baked my cookies on a light colored baking sheet. I also tested them on a dark baking sheet, and they only took about 10-11 minutes. So watch very closely for those darker edges. The cookies will feel VERY soft, but they will crisp up a lot once cooled.
- Let cool completely on the pan and then devour.
