These cookies are soft and chewy with just enough spice. The aroma that will fill your kitchen is reason enough to make these treats. I use coconut sugar which is minimally processed and comes straight from the coconut tree. This is a better choice then regular sugar for the glycemic load.  The combination of the ginger and molasses is a family favorite.  And they have medicinal qualities on top of great taste! The perfect Christmas cookie you can enjoy all year long.

Ingredients

¼ c coconut sugar

3 T molasses

¼ c coconut oil (melted)

1 egg

½ t vanilla

1 c almond flour

2 T arrowroot flour

2 T coconut flour

½ t baking soda

¼ t baking powder

1 t ground ginger

1 t cinnamon

½ t pumpkin pie spice

½ t salt

Organic cane sugar or additional coconut sugar for rolling (optional*)

Instructions

Preheat oven to 350°.  Combine coconut sugar, molasses, cooled coconut oil, egg and vanilla in a mixing bowl.  Whisk briskly until ingredients are combined and the mixture is smooth. 

In a separate bowl combine flours, baking soda, baking powder, spices and salt.  Mix together and then add the dry ingredients to the bowl with the wet ingredients.  Blend mixture until a dough is formed.  Place in the freezer for 15 minutes until dough is set.   

Make quarter sized balls and then roll in the sugar before putting on a cookie sheet.  Slightly flatten each ball with the top of a spoon before putting them in the oven.  Bake for 10 minutes. Allow to cool before removing them from the cookie sheet.  Makes 10-12 cookies.