Ingredients
- 5 tablespoons coconut oil solid
- 1 cup coconut sugar
- 1 egg white
- 4 1/2 tablespoons molasses
- 2 cups almond flour 200 grams
- 6 tablespoons coconut flour 42 grams
- 1 tablespoon ground ginger
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Instructions
- In a large bowl, using an electric hand mixer, cream together the solid coconut oil and coconut sugar until mixed and crumbly.
- Add in the egg white and molasses and beat until the mixture is fluffy and lightens in color, about 1 minute on high speed.
- In a separate, medium bowl, stir together all the remaining ingredients until well-mixed. Add into the wet ingredients and stir until well-mixed.
- Scrape the dough onto a large piece of plastic wrap and form into a disc. Wrap tightly and freeze for 1 hour.
- Once chilled, preheat your oven to 350℉ and line two baking sheets with parchment paper.
- Roll the dough between two layers of parchment paper until it's about 1/4-inch thick.
- Use your cookie cutter to cut out cookies and very gently transfer them to the prepared cookie sheets. If you have a small offset spatula, this will help; the cookies are fragile.
- Bake until the edges are a deep golden brown and the top appears set, about 17 minutes (note: they firm up once cooled.) Cool on the pan completely before transferring.
