Ingredients
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¾ cup unsalted butter, softened
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½ cup brown sugar
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½ cup unbleached cane sugar
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1 egg
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¼ cup blackstrap molasses
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1 teaspoon vanilla extract
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1 cup oat flour
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½ cup almond flour
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⅓ cup coconut flour
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1 (1/4 inch thick) slice fresh ginger, grated
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1 tablespoon ground ginger
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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½ teaspoon ground cloves
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¼ cup unbleached cane sugar, or as needed
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½ teaspoon ground cinnamon, or as needed
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¼ teaspoon ground nutmeg, or as needed
Directions
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Beat butter, brown sugar, and 1/2 cup cane sugar together in a bowl using an electric mixer until creamy. Add egg and mix to combine. Mix in molasses and vanilla extract.
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Mix oat flour, almond flour, coconut flour, fresh ginger, ground ginger, baking soda, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and cloves together in a separate bowl. Add to butter mixture slowly and combine. Refrigerate dough for at least 1 hour, to overnight; dough will be very wet before it's chilled.
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
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Combine 1/4 cup cane sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a shallow dish.
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Scoop dough by tablespoonfuls and roll into balls. Roll balls in cinnamon-sugar mixture to coat and place onto the prepared baking sheets, making sure not to overcrowd the sheets as they will flatten and spread.
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Bake in the preheated oven until set and golden, 10 to 12 minutes. Let cookies sit for 5 minutes before transferring to a wire rack to cool. Serve warm or let cool completely before storing in an airtight container.
Tips
You can use cashew flour instead of almond, or a combination of both.
Use grass-fed unsalted butter, if possible. You can use coconut oil instead of butter, if preferred.
Nutrition Facts (per serving)
| 123 | Calories |
| 8g | Fat |
| 13g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 25 | |
| Calories 123 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 4g | 20% |
| Cholesterol 22mg | 7% |
| Sodium 57mg | 2% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 2g | 5% |
| Total Sugars 8g | |
| Protein 2g | 3% |
| Vitamin C 0mg | 0% |
| Calcium 40mg | 3% |
| Iron 1mg | 6% |
| Potassium 110mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
