By Susan Arruda
1 cup spelt flour
1 cup coconut flour
2 tsp. baking soda
1 tsp. baking powder
2 tsp. ground ginger (replace with freshly ground ginger, if desired)
1 tsp. freshly grated/minced ginger
1 tsp. ground cinnamon
1/4 tsp. nutmeg
pinch of sea salt
3/4 cup coconut oil
3/4 cup palm sugar or brown sugar
1 free range egg
3 tbsp. molasses
Optional: additional brown or palm sugar for rolling
Preheat oven to 325oF
Combine all dry ingredients in a bowl and stir together to combine.
In a separate bowl, combine the coconut oil and sugar using an electric mixer. Add the eggs and beat together. Add the molasses and beat to combine well.
Add the dry mixture to the wet and mix together using a large mixing spoon to combine.
Roll dough into small balls (approx. 3 cm) and roll in additional brown or palm sugar, if desired.
Place on a cookie sheet lined with parchment paper and bake for approximately 10 minutes until edges are firm.