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Ingredients
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1 ½ cups blanched almond flour
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¼ cup arrowroot
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2 teaspoons ground ginger
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1 teaspoon salt
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½ teaspoon ground cinnamon
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½ teaspoon baking soda
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2 tablespoons coconut oil, melted
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¾ cup brown sugar
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1 tablespoon molasses
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
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Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
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Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Nutrition Facts (per serving)
107 | Calories |
7g | Fat |
11g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 18 | |
Calories 107 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 9% |
Sodium 166mg | 7% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 1g | 4% |
Total Sugars 7g | |
Protein 2g | 4% |
Calcium 8mg | 1% |
Iron 0mg | 1% |
Potassium 27mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.