The mild flavour from the coconut oil and flour heightens the richness of the ginger and other spices. Reuse the parchment paper when baking batches.
1 cup (250 mL) unbleached all-purpose flour
1 cup (250 mL) coconut flour
2 tsp (10 mL) baking soda
1 tsp (5 mL) baking powder
1 Tbsp (15 mL) ground ginger
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) grated nutmeg
1/2 tsp (2 mL) salt
3/4 cup (180 mL) coconut oil
3/4 cup (180 mL) palm sugar
1 free-range egg
3 Tbsp (45 mL) molasses
1/4 cup (60 mL) palm sugar, for rolling (optional)
Preheat oven to 350 F (180 C).
Whisk flours, baking soda, baking powder, spices, and salt together.
In separate bowl, using electric mixer, beat coconut oil with sugar until creamy. Beat in egg, then molasses.
Working in 3 batches, beat in flour mixture just until mixed.
Roll dough into small balls (about 1 in or 3 cm), then lightly roll in sugar, if using. Spread out on baking sheet lined with parchment paper. Bake until edges are firm, about 10 minutes.
Makes 48 cookies.
Each serving contains: 68 calories, 1 g protein; 4 g total fat (3 g sat. fat, 0 g trans fat); 8 g total carbohydrates (3 g sugars, 1 g fibre); 67 mg sodium
source: “Cookie Swap!“, alive #362, December 2012