Ingredients
- 2 ½ cups almond flour
- ½ cup coconut flour
- ¼ cup coconut sugar
- 1 tsp ginger
- 1 tsp cinnamon
- ¼ tsp cardamom
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp vanilla
- ½ cup maple syrup
- ½ cup melted coconut oil
- 1 gg (or sub flax egg)
- few tsp coconut sugar for rolling!
Instructions
- Preheat oven to 350.
- Line baking sheet with parchment paper.
- In a medium bowl, mix the dry ingredients together.
- In a small bowl, whisk the wet ingredients together.
- Pour wet ingredients into dry and combine well.
- Refrigerate the dough for at least 30 min to harden.
- Use cookie scoop and form 16 cookies. Using your hand, press each cookie down, they won’t spread while baking.
- Sprinkle each one with coconut sugar.
- Bake for 9-10 minutes.
- Remove from oven and EAT. XO
Calories: 3393kcal | Carbohydrates: 240g | Protein: 75g | Fat: 259g | Saturated Fat: 110g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 167mg | Sodium: 1003mg | Potassium: 484mg | Fiber: 52g | Sugar: 137g | Vitamin A: 247IU | Vitamin C: 0.4mg | Calcium: 816mg | Iron: 13mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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