Added to shopping list. Go to shopping list.
Ingredients58 m servings 107
Original recipe yields 18 servings (18 cookies)
- 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.
You might also like
Per Serving: 107 calories; 6.7 10.7 2.2 0 166 Full nutrition
ReviewsRead all reviews 2
I followed this recipe EXACTLY, and the measurements are way off. There is not enough liquid in this recipe as written to even form a dough. I had to add a lot more molasses and some applesauce ...