Servings: 28

Weight Watcher Smart Points: 3

Preparation Time: 10 Minutes

Cooking Time: 14 Minutes

Ready In: 55 Minutes

Ingredients

  • ½ teaspoon allspice
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ cup (66 grams) coconut flour
  • 6 tablespoons (84 grams) coconut oil, melted
  • 1 egg
  • 2 teaspoons ginger
  • ½ cup (160 grams) honey
  • ¼ cup + 1 tablespoon (110 grams) molasses
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 teaspoons vanilla

Instructions

  1. Preheat your oven to 350°F (176°C)
  2. Mix the dry ingredients (almond flour through nutmeg) in a medium bowl and set aside
  3. In a large bowl, mix together the rest of the ingredients.Add the dry mix to the wet mix and stir, just until combined
  4. It will be like batter at this point
  5. Chill in the refrigerator at least 30 minutes or until it's firm like regular cookie dough.Form the dough into twenty-eight 1½" balls and place on a cookie sheet (I put mine on a Silpat) about 1½" apart
  6. There's no need to flatten them.Bake for 14 minutes
  7. They'll crackle a little (that's good!) and still be soft
  8. Transfer the cookies to a wire rack to cool.

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