1/4 cup coconut oil (melted)

1/2 cup coconut sugar

3 tbsp organic black strap molasses

1 large egg

1.5 cups almond flour

6 tbsp coconut flour

1.5 tsp ground ginger

1/2 tsp sea salt

1 tsp baking soda

small dark chocolate squares (1 pushed in to each cookie) – you could also use chocolate chips


1. Preheat oven to 350 F.

2. Combine coconut oil, sugar, molasses and egg in food processor.

3. Add in flours, ginger, salt and baking soda and process lightly, until combined.

4. Line baking sheet with parchment paper.

5. Roll dough into small balls and place on baking sheet.  Optional to lightly sprinkle coconut sugar on top. Push a small chocolate into the middle of each cookie.

6. Bake for 12 minutes. Take the tray out and gently flatten cookies.  Return tray to oven and bake for another 3 minutes.

7. Cool on rack and enjoy.

Recipe inspired by Golden Barrel.

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