Grain-free, gluten-free, and delicious--these spiced cookies are a keeper!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Dessert
Keyword: Cookies
Servings: 12
Ingredients
2cupsalmond flour
1/4cupcoconut flour
1/4cupraw sugar
1/2tspbaking soda
1tsparrowroot starch/flour*
1/2tspground ginger
3/4tspground cinnamon
1/4tspground cardamom
1/4tsppumpkin pie spice
1/4tspsalt
1/4cupcoconut oilmelted
1/4cupmaple syrup
1tspvanilla extract
1large egg
2-3tbspsugar for rolling
Instructions
Preheat the oven to 350 degrees F and line a baking sheet with a piece of parchment paper or silicon pad.
In a small mixing bowl, stir together the flours, sugar, baking soda, arrowroot, and spices.
In a larger mixing bowl, whisk together the melted coconut oil, maple syrup, vanilla and egg.
Add the dry mixture to the wet and stir until just combined.
Roll the dough into 1-inch balls, roll in the sugar, and place 2 inches apart on the prepared baking sheet.
Bake for 8-10 minutes or until the tops are firm and no longer wet. They should not be brown and may have cracked a little.
Let cool completely and store in an airtight container for up to a week.
Notes
*Arrowroot is optional and used for thickening. If you don’t have any, just omit and place dough in fridge for at least half in hour before baking or until firm enough to roll.