Makes 24 Festive Cookies
1 ¾ cup almond flour
½ cup arrowroot, or tapioca flour
6 tbs. coconut oil, soft room temp.
½ cup coconut sugar, extra if rolling cookie dough in sugar.
3 tbs. black molasses
1 egg, room temp.
1 tsp. vanilla extract
1 ½ tsp. cinnamon
1 tsp fresh ground ginger, or powder
½ tsp. ground cloves
2 tsp. baking soda
¼ tsp. sea salt
Fresh rosemary for garnish, optional
Preheat the oven 350.
In a large mixing bowl, using an electric mixer, beat coconut oil, coconut sugar, and molasses, until smooth.
Beat in the egg and vanilla, mix until smooth.
In a separate bowl mix dry ingredients, along with all the spices, and sea salt. Slowly, stir the flour into the wet ingredients, until you have a thick cookie dough. Chill for 30 minutes, so you can roll dough into small balls.
If rolling in sugar, in a shallow bowl, dip the ball into the sugar, and place on a baking sheet, lined with parchment paper. Place 2’’ apart. Bake for 11-14 minutes, or until lightly browned on the edges.
Let cool completely on the rack, before removing from the baking sheet.
Place on a serving tray, and place bunches of fresh rosemary around the dish.
Bon Appetito
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