![](https://cdn.statically.io/img/www.allrecipes.com/thmb/_PktGQAwuuMgxYeutQVJwJWV9NM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4845690-eb690698f3a2407197867063834f44cf.jpg)
Ingredients
-
¾ cup unsalted butter, softened
-
½ cup brown sugar
-
½ cup unbleached cane sugar
-
1 egg
-
¼ cup blackstrap molasses
-
1 teaspoon vanilla extract
-
1 cup oat flour
-
½ cup almond flour
-
⅓ cup coconut flour
-
1 (1/4 inch thick) slice fresh ginger, grated
-
1 tablespoon ground ginger
-
1 teaspoon baking soda
-
1 teaspoon ground cinnamon
-
1 teaspoon ground nutmeg
-
½ teaspoon ground cloves
-
¼ cup unbleached cane sugar, or as needed
-
½ teaspoon ground cinnamon, or as needed
-
¼ teaspoon ground nutmeg, or as needed
Directions
-
Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
-
Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
-
Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
-
Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
-
Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd the sheets as they will flatten and spread.
-
Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.
Tips
You can use cashew flour instead of almond, or a combination of both.
Use grass-fed unsalted butter, if possible. You can use coconut oil instead of butter, if preferred.
Nutrition Facts (per serving)
123 | Calories |
8g | Fat |
13g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 25 | |
Calories 123 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 4g | 20% |
Cholesterol 22mg | 7% |
Sodium 57mg | 2% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 5% |
Total Sugars 8g | |
Protein 2g | 3% |
Vitamin C 0mg | 0% |
Calcium 40mg | 3% |
Iron 1mg | 6% |
Potassium 110mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.