1 cup almond flour (I blend 1 cup of unsalted, roasted almonds)
1 cup oat flour (I blend 1 cup of steel-cut oats, which gives the cookies a tiny bit of crunch)
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground cloves
¼ cup solidified coconut oil
½ cup coconut or brown sugar
¼ cup molasses
1 tsp pure vanilla extract
- Preheat oven to 350 degrees and line baking pan
- In a processor or high-speed blender, blend almonds and oats into a flour
- Add spices and sugar
- In a large bowl, blend oil, brown sugar, molasses, and vanilla
- Slowly pour dry ingredients into the wet ingredients and stir to combine
- Refrigerate for about 30-40 minutes
- Roll the dough into 1½ or 2-inch balls
- Place on pan and bake for 10-13 minutes
- Remove and cool before eating
