Submitted by: Kim Ludeman
Servings: 2 dozen
3 cups almond flour (ground up almonds)
1/2 cup backstrap unsulphered molasses
2 packets Stevia
3 tablespoons coconut oil
1 tablespoon coconut milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/8 teaspoon celtic sea salt
1 teaspoon baking soda
Pre-heat oven to 350.
Combine all dry ingredients into a bowl and set aside. In a small saucepan, add molasses and bring to a boil. Next, add in coconut oil and milk. Stir until mixed and remove from heat. Add to dry mixture and mix well.
From here, you can use it right away or make it easier on yourself and refrigerate the dough for an hour.
For Circle Cookies (faster, easier):
Line a cookie sheet with parchment paper. Drop tablsepoon size amounts of dough onto sheet. Wet fingers and smooth the edges. Bake 12 minutes.
For Cookie Cutter Cookies (harder, chill dough first):
Roll out dough between tqo sheets of parchment paper. Use desired cookie cutters and place on cookie sheet. Bake for 10-11 minutes.
Notes: The Stevia can be substituted for any desired “Paleo” sweetener.