Prep time: 15 minutes
Bake time: 10 minutes
Yield: 18 cookies
Ingredients
1 stick butter, melted (see tips section below for non-dairy substitutes)3 tablespoons molasses
1/4 cup hot water
1/2 cup + 1 teaspoon coconut flour
2 tablespoons tapioca flour
1 teaspoon baking soda
1/2 cup coconut palm sugar + more to roll cookies in
1 tablespoon unflavored beef gelatin
2 teaspoons ginger
2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon sea salt
Supplies
measuring cupsmeasuring spoons
fork
2 mixing bowls
1 small oven-safe bowl
baking sheet lined with unbleached parchment paper
Method
- Preheat oven to 350°F.
- While the oven is preheating, put the stick of butter in an oven-safe bowl and place in the oven. Leave it in the oven until completely melted, about 5 minutes.
- Combine the molasses, hot water, and butter in a mixing bowl. Mix well.
- Then mix the rest of the dry ingredients together in a separate bowl.
- Add the dry ingredients to the wet ingredients. Mix well then let set for 5 minutes.
- Sprinkle some coconut palm sugar on a large plate.
- (The dough will have a weird consistency but once baked the texture is like a normal cookie. It may be sticky so you can put some coconut oil on your hands to help when forming the balls.) Roll the dough into balls with your hands (ping-pong size) and then roll them in the coconut sugar. Place the cookies on the parchment paper.
- Lightly press the top of each cookie just enough so the bottom of the cookie is flat.
- Bake for 10 minutes.
- Let cool completely before eating.