Yield: 36 cookies

3½ cups almond flour

1 tsp baking powder

1 Tbsp fresh ginger, grated (or 1 tsp powdered ginger)

4 tsp ground cinnamon

Pinch of ground cloves

Pinch of ground nutmeg

½ tsp salt

¼ cup coconut flour

2 large eggs

¼ cup butter or coconut oil, melted

12 pitted dates

¼ cup almond or coconut milk

⅓ cup organic blackstrap molasses or unsulphured molasses

¼ cup coconut sugar (optional)

Preheat oven to 350° F. Line baking sheets with a silicone mat or parchment paper.

In a medium-sized mixing bowl or stand mixer, mix the almond flour, baking powder, ginger, cinnamon, cloves, nutmeg, salt and coconut flour.

In a blender, blend the eggs, melted butter or coconut oil, dates, almond or coconut milk, and molasses.

Mix the wet ingredients into the dry ingredients with a hand mixer or stand mixer. The dough should be thick enough to form balls, but not quite as thick as Play-Doh.

Refrigerate dough for at least 15 minutes to let harden slightly. This will make it easier to form for baking.

Carefully roll the dough into 1-inch balls. A cookie scoop can help with portioning. If using sugar, roll the dough in a light coating of sugar for texture and to help prevent sticking.

Place dough on a baking sheet. Flatten the cookies with the bottom of a glass or measuring cup.

Bake cookies for 15 minutes. Halfway through baking, remove from oven and make marks with a fork, if desired. This step is completely optional but creates the look of traditional molasses cookies.

Remove from oven and let cool for 10 minutes before carefully removing from baking sheet onto a cooling rack or wire rack. Store any leftovers in an airtight container at room temperature.

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