These almond-flour cookies are flavored with molasses, ginger, allspice, cinnamon, and vanilla. The recipe makes 45 small cookies.
Ingredients
- ½ cup butter, melted
- ¼ cup coconut oil, melted
- 1 egg, beaten
- 1 tablespoon pure blackstrap molasses
- 1 teaspoon vanilla extract
- 5 drops liquid stevia
- 2 cups almond flour
- ½ cup erythritol, plus more for an optional light sprinkle
- 1 teaspoon baking powder
- 1 teaspoon allspice
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- Pinch of pink Himalayan sea salt
Instructions
- Preheat the oven to 375°F. Line one or more baking sheets with parchment paper.
- In a large bowl, beat together the melted butter, coconut oil, egg, molasses, vanilla, and liquid stevia until well combined.
- In a medium bowl, combine the almond flour, ½ cup erythritol, baking powder, allspice, ginger, cinnamon, and salt.
- Add the dry mixture to the egg mixture and continue beating until combined.
- Refrigerate the dough for 10 minutes so it is less sticky.
- Shape the dough into 45 one-inch balls and arrange them on the prepared sheets. Flatten each ball slightly with a spoon.
- Bake for 10–12 minutes, until lightly golden with no wet dough in the centers and the centers reach 160°F (71°C).
- If desired, sprinkle the warm cookies lightly with additional erythritol.
- Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack.
Yield
Makes 45 cookies.
Storage
Keep cooled cookies in an airtight container.
