Tender and a little sandy textured, these cookies have the molasses-spice flavor of the traditional treat, but are Paleo-diet-friendly. They get their crisp exterior from a combination of arrowroot flour and coconut sugar. If you follow a no-dairy version of Paleo, substitute coconut oil for butter (either way, the cookies are great with a glass of almond milk). Depending on the brand of coconut sugar, the cookies may come out more cinnamon-colored or a darker brown. The recipe is a Yummly original created by Caroline Wright.
- 1 cup almond flour
- 3/4 cup arrowroot flour (buy at natural foods stores and some grocery stores)
- 1/2 cup coconut flour (buy at natural foods stores and some grocery stores)
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 pinch cayenne
- 1/2 cup unsalted butter (softened; or use coconut oil)
- 1/2 cup coconut sugar (for dough; buy at natural foods stores and some grocery stores)
- 1/4 cup unsulphured molasses
- 1 large egg
- 3 Tbsp. coconut sugar (for coating; buy at natural food stores and some grocery stores)
- Whisk together almond flour, arrowroot flour, coconut flour, baking soda, ginger, cinnamon, salt, and cayenne in a medium bowl. Set aside.
- Put butter, coconut sugar, and molasses in a medium bowl. Beat with a mixer on low speed to blend; then increase speed to medium-high and beat until light and fluffy, scraping down sides of bowl occasionally. Beat in egg until blended.
- Stir dry ingredients into molasses mixture until well blended. Scrape dough onto a sheet of plastic wrap or parchment paper and pat into a disk. Wrap dough and freeze until firm and very cold, about 1 hour.
Unlock full nutritional details with subscription
|Calories150Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jot it down
Subscribe to Yummly to add notes