Ingredients

• 1.5 cups blanched almond flour
• 0.25 cups arrowroot
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons baking soda
• 2 tablespoons coconut oil , melted
• 0.75 cups brown sugar
• 1 tablespoon molasses

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 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.
3. 3 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.
4. 4 Bake in the preheated oven until lightly golden, 8 to 10 minutes.

Nutrition per serving