Ingredients
18
18 servings
- •1 ½ cups blanched almond flour
- •¼ cup arrowroot
- •2 teaspoons ground ginger
- •1 teaspoon salt
- •½ teaspoon ground cinnamon
- •½ teaspoon baking soda
- •2 tablespoons coconut oil, melted
- •¾ cup brown sugar
- •1 tablespoon molasses
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
- Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
- Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Nutritional Facts
Per 18 servings
- Calories: 107
- Carbohydrate: 11g
- Fat: 7g
- Fiber: 1g
- Protein: 2g
- Sugar: 7g
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