I’ve got a real tasty treat for you today. These cookies are perfect for the fall, and for the upcoming holiday season. They have a crisp outside, and a nice chewy inside. And, the ingredients are extremely clean. I honestly couldn’t think of an easier way to make cookies either… you literally dump all ingredients in a bowl, stir em, and cook em. Amazing. Hope you enjoy!! Oh, and I forgot to mention – they are gluten-free, dairy-free, and egg-free… so technically paleo and vegan. Even better.
1½ cups almond flour
2 Tablespoons coconut oil, softened
¼ cup pure maple syrup
1 Tablespoon blackstrap molasses
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cardamom
⅛ teaspoon fine sea salt
¼ teaspoon baking soda
2 teaspoons organic turbinado sugar (make sure to find 100% organic raw cane sugar so that you can be sure it is GMO-free).
1. Combine all ingredients in a bowl, and mix until thoroughly combined. I usually use my mixer because it takes less effort. And my arms are sore. From push ups.
2. Chill dough for about 30 minutes.
3. While the dough is chilling, line a cookie sheet with parchment paper and pre-heat oven to 350.
4. Roll the chilled dough into 15 even sized balls. They will be about the size of a ping-pong ball.
5. Using a fork, press down on each cookie to flatten to desired thickness. I find it is a lot easier to do this with a wet fork. I wet my fork, press down the cookie dough, wipe any dough that stuck on the fork with a paper towel off, and then wet the fork again and repeat. Hopefully that helps you not to have cookies sticking to your fork. Because I did that before I figured out this method, and it was super annoying.
6. Sprinkle with organic turbinado sugar.
7. Bake for 8-10 minutes, or until golden brown. I like to keep them in for the full 10 minutes because it makes them a little crisp on the outside.