This would be considered paleo without the white chocolate chips. It’s certainly a Gluten Free cookie 🙂
-1 and 1/2 cup fine almond flour; 1 cup cashew flour (just use almond if you don’t have cashew)
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-3 teaspoons Ceylon cinnamon
-1/2 teaspoon ground nutmeg
-1/4 teaspoon ground cloves
-3 tablespoons fresh finely grated ginger (more if you want spicier!)
-6 tablespoons unrefined, fair-trade molasses
-6 tablespoons coconut oil gently melted (can do a little less…5 tablespoons)
-dashes of Himalayan pink salt
What to do:
-Preheat the oven to 350 degrees F.
-Mix all dry ingredients together.
-Add in ginger and thoroughly mix in molasses and oil.
-Use a scooper to make cookie dough rounds. Hand roll them into a ball and then flatten them a bit once on your lined baking sheet. You can leave then as balls if that is what you want…but flatten to give a cookie-shape if you want them more classic cookie-shapes. These cookies won’t melt down and flatten on their own.
-Bake 12-14 minutes or until browned around the edges…depending on the size of your scoop.
-Cool at least 10 minutes.
-These are crispy once cooled on the first day. After storing a few hours or longer, they become chewier and lose the crisp due to the moisture and fat content of the cookie. They are tasty either way! This is just to let you know what your options are.
Happy note: My father in law said these were his most favorite cookies and asked for the recipe which is why this got typed up at all!!! Thanks, dad J
-For the holidays, I added 1 cup of small white chocolate chips for a festive touch. These would be delicious without the chocolate chips and healthier, too!