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.