Equipment
Ingredients
- 1 cup vegan butter, coconut oil or coconut butter, softened
- ½ cup molasses
- 1½ cup coconut sugar, plus more for rolling
- 1 tbsp vanilla extract
- 2½ cups gluten free 1:1 all purpose flour, I used King Arthur
- 1½ cups super fine blanched almond flour
- 1 tbsp cinnamon
- 1 tbsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp sea salt
- 1 tbsp baking soda
Method
- Preheat oven to 350 and line two large metal baking sheets with parchment paper.
- Add the butter, molasses, sugar and vanilla to a mixing bowl and use a hand mixer to beat on medium speed for about 60 seconds until creamed.
- Add in the flours, spices, salt and baking soda and mix on low speed just until combined.
- Use a 1.5 tbsp cookie scoop and roll into balls. Drop into a bowl of coconut sugar and roll to coat. Transfer to the baking sheet, spacing 2" apart. Bake for 7-8 minutes - mine were perfect at 7 minutes. They will look very puffy and underbaked, but trust me, they will be perfect!
- Let them rest for 5 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
2 Responses
Noticed the recipe calls for coconut oil, is this correct? Typically you avoid coconut oil for coconut butter given the saturated fats in the oil. Can I swap for coconut butter? If so, does the amount change? Vegan Butter is not an option for me as I cannot eat anything with chemicals or modified ingredients. Thank you!
Hey Tanya, Thanks for mentioning! You can absolutely use coconut butter if you’d like. I’ve also added it to the options for this recipe in case anyone else is in your predicament as well.