This recipe for chewy ginger molasses spice cookies uses almond flour and coconut flour for a gluten-free version of the classic. It also incorporates coconut milk for a dairy-free option.
Our house is currently an intricate series of piles. There are piles of homework not yet recycled, waiting in limbo, homework to do, resting in between the recyclables. There are boxes that need to be opened and unpacked, the contents finding a home in our small space. There is laundry to be folded and laundry to be washed. There are shoes tumbling from the rack, over the entrance, socks scattered around them.
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup almond flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon