2 1/2 c. (10 oz) blanched almond flour (must be blanched)
1/2 t. fine sea salt
1 t. baking soda
3/4 t. ground ginger
1/2 t. ground cloves
1 t. cinnamon
1/3 c. (around 80 grams) your choice neutral oil
1/4 c. molasses (65 grams)
1/4 c. maple syrup (70 grams)

Preheat oven to 350 degrees
Line insulated baking sheet with parchment paper

In large bowl, whisk dry ingredients
In medium bowl, whisk wet ingredients
Stir wet ingredients into dry

Scoop 1 T. of dough onto parchment paper
Press tops slightly with finger
Sprinkle tops with sugar or crystal sprinkles, if desired
Bake 10-12 minutes, until tops start to crack
Cool completely on baking sheet

Freeze and store in ziploc bags – best served frozen

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