Prep Time::10 mins
Cook Time::8 mins
Additional Time::40 mins
Total Time::58 mins
Servings::18
Yield::18 cookies
Ingredients
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1 ½ cups blanched almond flour
¼ cup arrowroot
2 teaspoons ground ginger
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon baking soda
2 tablespoons coconut oil, melted
¾ cup brown sugar
1 tablespoon molasses
Directions
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
Bake in the preheated oven until lightly golden, 8 to 10 minutes.