Gluten Free Ginger Molasses Cookies Recipe

Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
In a large bowl, whisk together coconut oil, coconut sugar, molasses, egg and vanilla.
¼ cup unrefined coconut oil, ¼ cup coconut sugar, 3 tablespoons molasses, 1 large egg, room temperature, 1 teaspoon vanilla extract
Add almond flour, coconut flour, ginger, cinnamon, allspice, baking soda and salt. Mix until well combined and dough forms.
1½ cup fine blanched almond flour, ¼ cup coconut flour, 1 tablespoon fresh grated ginger, 1 teaspoon ground cinnamon, ½ teaspoon allspice, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
Add extra coconut sugar or monkfruit sweetener to a small bowl for rolling cookie dough.
With a cookie scoop or a spoon, scoop cookie dough into your hand and roll into a ball.
Roll cookie dough balls in coconut sugar and place on parchment lined cookie sheet. Gently flatten the dough with your hand or bottom of a glass to about ¼-inch thick. Cookies will not spread in oven.
Repeat until all dough is finished, scraping sides of bowl with rubber spatula to scoop up all the goodness.
Bake for 8-10 minutes. Cool on baking sheet for 2 minutes before tranferring to cooling rack to cool completely.