Updated: Dec 21, 2022
Yields about 3 Dozen
3/4 cup coconut oil, melted
1 cup coconut sugar
1/4 cup organic blackstrap molasses
2 organic eggs
2 tsp vanilla extract
1 1/4 cups cassava flour
1 1/4 tsp baking soda
1 Tbsp fresh ginger, chopped finely (or sub for 1 1/2 tsp ground ginger)
2 tsp ground cinnamon
1/4 tsp allspice
1 tsp Himalayan salt
In a large mixing bowl add melted coconut oil, coconut sugar, molasses, eggs and vanilla extract. Mix on medium speed just until batter comes together, about 30 seconds.
In a separate mixing bowl combine cassava flour, baking soda, spices and sea salt. Give it a quick stir to mix it up. Add the dry mixture to the wet. Mix on low speed just until the batter comes together, about 30 seconds -- do not over-mix.
Chill dough in the refrigerator for at least 6 hours or in the freezer for about 30 minutes.
Preheat oven to 350°F.
When the dough is fully chilled, roll tablespoon balls of cookie dough in your hands. Drop cookie dough balls into 1/4 cup coconut sugar and coat the tops. Place balls on a parchment lined cookie sheet, spaced about 2 inches apart. Do not press them down. Bake for 8-10 minutes or just until cracks have formed.
Enjoy with a glass of raw milk!