These cookies have a delicious, rich taste that's not too sweet. We are using molasses and monk fruit, but you can sub any sweetener you like!
For a keto cookie, skip the molasses and use Yacon syrup instead!
(For this recipe we recommend Original plain or Vanilla Spice Ghee, or Vanilla Spice coconut oil)
Ingredients
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1/4 cup ghee or coconut oil
1 egg or vegan egg
3 tbsp nut butter (we used chunky organic peanut butter)
3 tbsp molasses
1 tbsp maple syrup
1 tbsp vanilla extract
1 -1/2 cups superfine almond flour
3 tbsp coconut flour (stir to make sure no lumps)
1/2 tbsp baking powder
1 tbsp ground ginger
1 tbsp cinnamon
1/4 tbsp nutmeg
1/8 tbsp fine sea salt
For the cinnamon sugar topping
¼ cup monk fruit powder or sugar
1 tbsp cinnamon
Directions
Preheat oven to 350F
Line a large baking sheet with parchment paper and set aside
In a large mixing bowl, whisk together the nut butter, softened ghee or coconut oil, and molasses vanilla until smooth
Add the almond flour, coconut flour, baking soda, ginger, cinnamon, nutmeg and salt and stir well until combined
Mix the cinnamon and monk fruit or sugar
Form small balls by scooping a tablespoon of cookie dough and rolling it in the cinnamon-sweetener topping
Place on baking sheet about 2-3 inches apart.
Bake for 9 minutes or until just slightly brown
Remove from oven and let stay on cookie sheet for up to 25 minutes (they will continue to cook)
Cookies may break if you remove them before cooling
When cool, carefully remove from tray
