- blanched finely ground almond flour
- crispy pecans or walnuts
- coconut flour
- butter - softened
Replace with palm shortening for dairy-free option.
- coconut sugar - Use date sugar for GAPS-friendly option.
- ground ginger
+ 1 tsp - ground cinnamon - divided
Preheat oven to 350º.
In the container of a high powered blender or food processor, combine crispy nuts, dates, eggs, butter,
, ginger, and 1 tsp cinnamon. Blend on high until smooth.
Pour the mixture into a large mixing bowl and add almond flour, coconut flour,
, and salt, and stir until a thick, sticky dough forms.
In a small bowl, combine remaining 1 tbsp cinnamon and coconut sugar and stir.
Scoop tablespoon-sized balls of dough and roll between your hands. Roll each ball in the cinnamon and sugar mixture before flattening with your palm on a parchment-lined baking sheet.
Space cookies 1" apart and bake 15-18 minutes, until cookies begin to brown on edges.