Soft Ginger Cookies
Soft ginger cookies are gluten and dairy-free, sweetened with molasses and honey, and have just the right amount of spice.
Ingredients
- 2 cups almond flour
- ¼ cup arrowroot flour
- 6 tablespoons coconut flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- 1 tablespoon baking soda
- 1 large egg
- ½ cup coconut oil, melted
- ⅓ cup raw honey
- ⅓ cup unsulphured molasses
- Coarse sanding sugar or turbinado sugar for rolling
Instructions
- Combine flours, spices, salt and baking soda in food processor.
- Pulse in egg, coconut oil, honey and molasses until dough forms.
- Cover and chill dough 20 minutes to set up.
- Using a small cookie scoop, form dough into soft walnut-sized balls and roll in sugar. Set sugared dough balls on parchment-lined baking sheets.
- Bake at 350° for about 7 minutes. Cool for at least 10 minutes before removing from sheet pans.
Servings: 4 dozen