HFLC, Paleo, Grain Free 

Makes 3 dozen

Oven 350 degrees

Prep Time: 25 minutes

Chill Time:  30 minutes

Bake Time: 10-12 minutes

 

In medium bowl stir together dry ingredients:

 

3 cups almond flour

1cup sorghum flour

1/2 cup coconut flour 

*1 scoop Bulletproof collagelatin (Optional)

*you can substitute all flours for your favorite GF baking flour.

1 tsp. baking soda

1 tsp. baking powder

1 tsp. sea salt

1 Tbsp +2 tsp ceylon cinnamon

1 tsp ground allspice

1 tbsp. ground ginger

1/2 tsp. ground cloves

 

Using large mixer (I prefer Kitchen Aid) cream together following ingredients:

 

1 cube grass fed unsalted butter, room temp *ghee or raw coconut oil can be used in place of butter

1/2 cup brown sugar

1/2 cup coconut sugar 

1/2 cup dark amber maple syrup

1 tsp ground vanilla bean, I use Wilderness Poets brand

2 pastured eggs

1/4 cup unsulphured blackstrap molasses

2 tsp. fresh ginger, peeled and finely minced

8 pitted medjool dates, softened in very hot water soak for 1 hour (drain and blend until smooth paste) Add hot water if it is too thick to blend.

1/2 cup lakanto golden granulated  monkfruit

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*If cookie dough is too wet you can add more gf or almond flour 1/4 cup at a time. 

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Cinnamon sugar topping for sprinkling:

*Combine ingredients in small bowl and set aside

1/2 cup Lakanto golden granulated monkfruit sugar

1/2 cup coconut sugar in addition to Lakanto

1 TBSP. cinnamon 

* ALL cinnamon is not the same. I prefer a little of the saigon for the fragrance and deep cinnamon flavor but too much is not good for you. It is completely different from the ceylon cinnamon. Saigon cinnamon comes from the Cassia tree and it can  be dangerous if too much is ingested. Ceylon has many benefits and is super anti inflammatory.