Ginger Molasses Cookies

I have two favorite cookie recipes. My chocolate chip cookie recipe and this one. I've made these cookies twice this week as I get deep into the holiday mode. You can also find it in my cookbook, The Ancestral Kitchen. And don't forget the whipped coconut frosting!

Ingredients
 6 dates, pitted (if you don't want to use dates, use 3 T of honey)

1 egg

1/4 c molasses

1/3 c + 1 T coconut flour

1/3 c + 1 T almond flour

3T coconut oil

1/4 tsp ginger

1/4 tsp cinnamon

1/4 tsp vanilla

Dash of nutmeg

Dash of salt

Preheat the oven to 350 F. Throw all of the ingredients into a food processor or blender. Alternatively, if you use honey instead of dates, you can hand mix the batter. Scoop and shape into a cookie on an oiled pan. Bake for 10-12 minutes.

Once they are fully cooled, top them with whipped coconut frosting!

This recipe is part of my Skillshare course, Gluten and Dairy Free Baking: Holiday Edition.