This grain free and lower sugar recipe will satisfy your sweet tooth while still supporting your healthy lifestyle options. These are the perfect treat with a hot cup of tea. Make these either soft & chewy or crispy style.
- 2 tablespoons butter
- ¼ cup unsweetened almond butter or sunflower seed butter
- 1 large egg*
- 2 Tablespoons pure maple syrup or maple sugar**
- 1 tablespoon black strap molasses
- 1/4 teaspoon Pure Monk Fruit Sweetener (extract)
- 2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ¼ cup coconut flour
- ¼ cup arrow root flour
- ½ teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
*For egg-free, omit the egg, and reduce coconut flour to 2 Tablespoons and Arrowroot to 2 Tablespoons. This version will be more crisp than chewy.
**Use maple sugar vs maple syrup for a crispyer version.
Preheat oven to 350 degrees.
Line a cookie sheet with parchment paper.
In a bowl add butter, almond or sunflower butter, egg, molasses, maple syrup and monk fruit sweetener, mix with a hand held mixer until well combined. Add the rest of the ingredients and beat until mixed into a thick mixture.
Using a tablespoon or a cookie scoop drop dollops of mixture onto the parchment paper lined cookie sheet. Lightly flatten with the back of a spoon.
Bake for 12 -15 minutes until golden brown around edges.
This recipe is adapted from Danielle Walker’s Against All Grain
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