GINGERBREAD MOLASSES COOKIES

5 from 1 vote

SERVES cookies

⅓ cup salt-free Georgia Grinders almond butter (or nut butter of choice)
¼ cup molasses
2 eggs (sub for 2 flax eggs, which is 2 tb ground flaxseed + 5 tb water, just whisk in a bowl and set aside. if you need more of a tutorial on how to make a flax egg, click here to visit the Minimalist Baker tutorial)
½ cup coconut sugar
2 ½ tbsp coconut oil, softened
¾ tsp vanilla extract
½ tsp baking soda
⅓ cup coconut flour
2 ½ tsp Primal Palate Gingersnap (if you don't have this, use 1 tsp cinnamon, 1/2 nutmeg, and 1 tsp ground ginger)
Pinch of sea salt

Preheat oven to 350.
In a medium bowl, add all the wet ingredients + coconut sugar.
Use a hand mixer to blend together until smooth (one-two minutes or so!).
Next, add the remaining ingredients and use a spoon to mix together until everything is combined.
On a parchment lined baking sheet, form small balls. I consistently get 9 cookies every time I make this recipe, but you might get more or less depending on how big you make your balls (don't laugh, it sounds really funny as I write this!).
Slightly flatten dough (these won't rise that much) and sprinkle the top with coconut sugar. Bake 10 to 11 minutes. ENJOY!

The dough will be sticky, so I used a cookie scoop.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

S
H
A
R
E