Recipe Details
Ingredients
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¾cupunsalted butter, softened
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½cupbrown sugar
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½cupunbleached cane sugar
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1egg
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¼cupblackstrap molasses
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1teaspoonvanilla extract
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1cupoat flour
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½cupalmond flour
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⅓cupcoconut flour
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1(1/4 inch thick) slicefresh ginger, grated
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1tablespoonground ginger
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1teaspoonbaking soda
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1teaspoonground cinnamon
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1teaspoonground nutmeg
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½teaspoonground cloves
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¼cupunbleached cane sugar, or as needed
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½teaspoonground cinnamon, or as needed
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¼teaspoonground nutmeg, or as needed
Cooking Directions
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Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
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Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it’s chilled.
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
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Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
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Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd the sheets as they will flatten and spread.
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Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.
Tips
You can use cashew flour instead of almond, or a combination of both.
Use grass-fed unsalted butter, if possible. You can use coconut oil instead of butter, if preferred.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe25 | |
Calories123 | |
% Daily Value * | |
Total Fat 8g |
10% |
Saturated Fat 4g |
20% |
Cholesterol 22mg |
7% |
Sodium 57mg |
2% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 2g |
5% |
Total Sugars 8g |
|
Protein 2g |
3% |
Vitamin C 0mg |
0% |
Calcium 40mg |
3% |
Iron 1mg |
6% |
Potassium 110mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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