Holy Cow! These are good. I wish I could say I invented them, but they are actually from Deliciously Organic. I make them whenever I do a class or workshop on going gluten-free because there is nothing second class, or un-yummy about these.
Ingredients:
Instructions
Preheat oven to 375ºF and adjust rack to middle position.
Whisk flours, cinnamon, baking soda, ginger and salt in a large mixing bowl.
Stir in egg, melted butter, honey and molasses until combined.
Let dough sit for 5 minutes.
Scoop a dough ball and drop it into a small bowl with your rolling sugar.
Roll the cookie around (the dough will be a bit tacky and soft), then gently roll in your hands to form a ball.
Set the dough ball on a baking sheet lined with parchment paper.
Continue with remaining dough.
Bake for 12 minutes.
Cool for 10 minutes.
Ingredients:
- 2 cups almond flour
- 1/4 cup arrowroot flour
- 6 tablespoons coconut flour
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon coarse Celtic sea salt
- 1 large egg, gently beaten
- 8 tablespoons unsalted butter or 6 tablespoons ghee, melted
- 1/3 cup raw honey
- 1/3 cup unsulphured molasses
- Coarse sanding sugar, maple sugar, or coconut sugar for rolling
Instructions
Preheat oven to 375ºF and adjust rack to middle position.
Whisk flours, cinnamon, baking soda, ginger and salt in a large mixing bowl.
Stir in egg, melted butter, honey and molasses until combined.
Let dough sit for 5 minutes.
Scoop a dough ball and drop it into a small bowl with your rolling sugar.
Roll the cookie around (the dough will be a bit tacky and soft), then gently roll in your hands to form a ball.
Set the dough ball on a baking sheet lined with parchment paper.
Continue with remaining dough.
Bake for 12 minutes.
Cool for 10 minutes.