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.