[Paleo] Chewy Gingerbread Cookies

Ingredients

• 1 3/4 cups almond flour
• 1/2 cup coconut sugar
• 1/4 cup creamy almond butter
• 1 large egg
• 3 tbsp molasses
• 1/4 cup melted coconut oil
• 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp salt
• 1/2 tsp baking soda

Instructions

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl, whisk together the almond flour, sugar, ginger, cinnamon, cloves, salt and baking soda.
3. In a smaller bowl, whisk together the almond butter, egg, molasses and coconut oil until evenly combined.
4. Add the wet ingredients to the dry ingredients and use a wooden spoon to stir together until completely combined. The dough will be thick and sticky.
5. Cover the bowl with plastic wrap and place in the fridge for at least 1 hour to chill.
6. Once chilled, remove and use a tbsp measurer to scoop a little bit less than a tbsp of the dough. Roll between the palms of your hands to make a ball. Repeat with the rest of the dough.
7. Place 2 inches apart on a parchment lined baking sheet and bake for 8-10 minutes.
8. Let the cookies cool for at least 5-10 minutes before removing from the pan.

Notes