Ingredients
- 1 cup natural creamy no-stir almond butter
- 1/2 cup coconut sugar packed
- 2 tablespoons unsweetened applesauce
- 2 tablespoons molasses
- 1 teaspoon raw apple cider vinegar
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 350°F and line 2 cookie sheets with parchment paper.
- In a large bowl, use an electric hand mixer to beat together the almond butter and coconut sugar. Add in the applesauce, molasses and apple cider vinegar and beat on high speed until it forms a dough and begins to stop sticking to the beaters, about 30 seconds.
- In a separate small bowl, stir together the baking soda, cinnamon, cardamom, ginger, cloves, and salt. Add into the dough and stir well.
- Roll the dough into lightly heaping tablespoon balls (don't flatten them out) and place onto the prepared cookie sheets. Place in the freezer for 30 minutes.
- Once frozen, bake the cookies on the top rack of your oven until the edges just begin to turn golden brown, about 14-15 minutes. Let them cool completely on the pan. Please note that the cookies firm up a lot once cooled.
- Serve!
