Makes about 20 cookies
Macros: per cookie - 92 cal, fat 7g, carbs 5g, protein 2g, fibre 1 g
1 1/2 cup blanched almond flour
1 tsp coconut flour
1/4 cup Extra Virgin Coconut oil
1/4 cup Blackstrap Molasses
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/4 tsp salt
1/4 tsp baking soda
1 Tbsp evaporated cane sugar or other granulated sugar
1 Tbsp ground cinnamon
Line a baking sheet with parchment paper. melt coconut oil on low power in microwave or in a saucepan on low heat.
Combine almond flour, coconut flour, egg, molasses, coconut oil and spices in a medium bowl. stir well to combine.
Add baking soda and stir well to incorporate.
Chill dough in fridge at least 30 minutes prior to rolling. Meanwhile preheat oven to 350F
Combine evaporated can sugar an extra cinnamon and place on a small plate or shallow dish. Remove cookie dough from fridge and roll into 1" balls. Roll cookie dough balls in cinnamon and sugar mixture to coat completely and place on cooke sheet. Flatten slightly with a fork.
Bake 8-9 minutes. Remove from oven and let cook on baking sheet for a couple minutes before moving to a cooling rack.