Makes 8 - 10 cookies
Ingredients:
100g/ 1 cup of almond flour
1/2 tsp powdered ginger
1/4 tsp cinnamon
1/4 tsp allspice
1 1/2 TBS of molasses
2 TBS maple syrup
1.5 TBS of coconut oil
Directions:
1. Stir the almond flour and spices together. Add the molasses, maple syrup and coconut oil and mix till dough holds together.
2. Using a tablespoon, roll the dough into balls.
3. Place on a cookie sheet, lined with parchment paper. Using a fork, press lightly to create a cross-hatch design.
4. Bake at 180C/350F for about 10 minutes until golden. The cookies will be soft and chewy.
5. Cool on baking sheets for 5 minutes, and move to a rack to cool.
Store in an airtight container for 5 days. These will stay about 2 weeks in the fridge or 3 months in the freezer.
