1 egg or flax egg*
1/2 cup almond butter or tahini
1/3 cup coconut sugar
2 tablespoons molasses
1 teaspoon ground ginger or 2 tablespoons freshly grated ginger
1/4 teaspoon sea salt
1/4 teaspoon baking soda
3 tablespoons coconut flour
Preheat the oven to 350ºF. Line a baking sheet with parchment paper or my favourite baking mat and set aside.
In a mixing bowl, combine the egg, almond butter, coconut sugar, and molasses. Beat with an electric mixer until smooth.
Add the spices, salt, baking soda and coconut flour and beat again until a sticky dough forms.
Using a spoon, drop the dough onto the baking sheet, spacing the cookies at least 2" apart. Repeat until all the dough has been used.
Gently flatten the cookies with a fork and sprinkle with sugar. Bake on the center rack for 11 minutes.
Remove from the oven and allow the cookies to cool for 10 minutes on the pan before transferring them to a wire rack to finish cooling. These are especially delicious with a glass of home-made mylk.
*1 tablespoon flaxseed meal + 3 tablespoons water, mix and let sit for 15 minutes before use.