Pro Tips

• Don't leave out the step of putting your dough in the fridge - it will be too sloppy before refrigerating to make nice balls

• It is perfectly normal for the tops of the cookies to crack

• These cookies are meant to be soft in the middle, they don't go completely hard

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Ingredients

2 cups almond meal

¼ cup coconut flour

¼ cup coconut sugar

½ teaspoon baking soda

¼ teaspoon cream of tartar

¾ teaspoon ground ginger

¾ teaspoon ground cinnamon

½ teaspoon star anise

¼ teaspoon ground cardamom

¼ teaspoon ground cloves

¼ teaspoon salt

¼ cup coconut oil, melted

¼ cup maple syrup

1 teaspoon vanilla

1 large egg

3-4 tablespoons raw sugar for rolling

 

How to make it:

Preheat oven to 175oC/350oF

In the bowl of a stand mixer, sift in almond meal and coconut flour. Add remaining dry ingredients and stir until full combined

In a large mixing bowl, mix together the melted coconut oil, maple syrup, vanilla and egg.

Add the dry mixture to the wet and mix just until combined.

Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.

Roll the dough into 1" balls, roll in the sugar, and place 2" apart on the prepared baking sheet.

Bake for 8-10 minutes or until the tops are firm and no longer wet.

Remove to a wire rack to cool completely.

Store in an airtight container for up to 5 days.

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Makes 

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