It’s National Cookie Day! I wouldn’t have known unless I saw a hashtag about it on Twitter at work. I’m not a huge cookie person, mainly because I’m a snob when it comes to them. I often find that they’re too sweet, too dry, too crunchy, etc. So if you find a cookie recipe I recommend, it’s usually one I hold highly.
I sold these cookies at my first charity pop up and thought they were pretty good for a gluten free, paleo option! They definitely pale in comparison to their fully gluten, non-paleo counterparts, but I think they are great for what they are. The cracks on the top are gorgeous and they’re a nice and light substitute.
- 1 cup/256g almond butter (roasted unsalted)
- 3 Tablespoons/45g unsulphured molasses
- 2 large eggs, room temperature
- 2 teaspoons freshly grated ginger root
- 1/3 cup/72g coconut sugar
- 1/4 cup/30g coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground clove
- 1/4 teaspoon sea salt
- A pinch of freshly ground pepper
- Line two baking sheets with parchment paper or silicone mats. Preheat oven to 350 F degrees.
- In the bowl of a stand mixer with a paddle attachment or by hand, beat together the almond butter, molasses, eggs and freshly grated ginger until smooth.
- Into a medium bowl, sift together coconut sugar, coconut flour, baking soda, ginger, cinnamon, clove, salt, and pepper.
- Slowly add the sugar and spice mixture to the almond butter mixture while mixing on low until just combined.
- Drop the dough by the rounded teaspoonfuls about 2 inches apart on the prepared baking sheets.
- Bake cookies, rotating baking sheets halfway through, until firm around the edges and starting to crack in the center (the cookies will looked slightly puffed but will flatten and crackle more as they cool), about 8 minutes. Cool 2 minutes on the baking sheets out of the oven then transfer the parchment paper with the cookies to wire racks to cool completely.
Adapted from Gourmande in the Kitchen.