Recipes

6 tablespoons (85g) Butter (softened)

1/2 cup Coconut Sugar (packed into dry measuring cup)

1 large Egg

1/2 cup (170g) Molasses

1 teaspoon Vanilla Extract

1 cup (96g) Coconut Flour

1/2 teaspoon Corn Starch

1/4 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon Cinnamon

1 1/2 teaspoons Ginger

1/8 teaspoon ground Clove

In a bowl, beat the butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended.
Gradually add the dry ingredients, and blend on low speed until incorporated.
Remove dough from bowl, place on plastic wrap. Pat the dough into a 1/2 inch thick flat disk. Cover the dough with plastic wrap and chill in the refrigerator for 2 hours.
After dough has been chilled, remove the the dough from the refrigerator and roll out dough to 1/4″ thick on parchment paper. Cut into desired shapes with cookie cutters.
Using a spatula, transfer cookies to a baking sheet. Chill cookies in the refrigerator on the baking sheet for 15 minutes.
Preheat oven to 350°F. Bake for 8 to 12 minutes.
Allow to cool completely before decorating. This recipe makes 2 dozen cookies.

Nutrition Information

Category: Recipes