Ginger Cookies (Grain and Gluten-free)

Double batch measurements are shown in parentheses.

2 1/3 cups almond flour (4 2/3 cups)

1/2 cup coconut flour (1 cup)

1/2 tsp. baking powder (1 tsp.)

1/4 tsp. pink Himalayan salt (1/2 tsp.)

2 tsp. ground cinnamon (1 Tbsp. + 1 tsp.)

2 tsp. ground ginger (1 Tbsp. + 1 tsp.)

1/2 tsp. ground allspice (1 tsp.)

1/2 tsp. ground nutmeg (1 tsp.)

1/2 tsp. ground cloves (1 tsp.)

1/2 cup organic honey (1 cup) I used half maple syrup.

6 Tbsp. coconut oil, melted (12 Tbsp. = 3/4 cup)

1/4 cup Grandma's molasses (1/2 cup)

2 tsp. vanilla (1 Tbsp. + 1 tsp.)

1 large egg (2 large eggs)

Measure all the dry ingredients, stir, and add the remaining ingredients.

Mix with a hand mixer, stand mixer, or by hand until blended and there are no lumps.

Bake at 350 degrees for 14 minutes.  I suggest checking them at 10 minutes. They should be crackled on the top and a little soft in order for them to be soft and chewy when cooled.

Absolutely delicious!