Ginger Cookies

January 2, 2019
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  • 1/4 cup coconut oil, melted
  • 3/4 cup coconut sugar
  • 3 tablespoons blackstrap molasses
  • 1 egg
  • 1 1/2 cups blanched almond flour
  • 6 tablespoons coconut flour
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon Celtic sea salt
  • 1 teaspoon baking soda


  • Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  • In a large bowl, combine coconut oil, sugar, molasses and egg.  Add in the almond flour, coconut flour, ginger, salt, and baking soda. Stir until completely mixed. Scoop into 1 1/2-2 tablespoon balls and place on cookie sheet about 1-2 inches apart and bake for 12 minutes.
  • Remove them from the oven and gently press down so they are slightly flattened.  Return to oven for 3 more minutes.
  • Let cool on the cookie sheet for a few minutes before transferring them to a cooling rack.

Makes approximately 18 cookies

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