Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp sea salt
• ½ tsp baking soda
• 3 tbsp brown sugar–style monk fruit blend (e.g., Lakanto Golden—essential for “molasses” character!)
• 2 tbsp blackstrap molasses substitute (see options below)
• 3 tbsp melted coconut oil or butter
• 1 large egg
• 1 tsp pure vanilla extract

Cinnamon-Sugar Coating:
• 2 tbsp brown sugar–style monk fruit blend
• ½ tsp cinnamon

Molasses Substitute Options:
✅ Keto/Low-Sugar: 1 tbsp blackstrap-flavored liquid sweetener (e.g., Bragg Liquid Aminos + ½ tsp caramel extract + pinch of mineral salt)
✅ Low-Sugar (4g net carbs/serving): 2 tbsp real unsulphured blackstrap molasses (adds iron & depth—your call!)

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Whisk almond flour, coconut flour, ginger, cinnamon, cloves, salt, and baking soda.
In another bowl, whisk brown sugar substitute, molasses substitute, oil, egg, and vanilla until smooth and slightly thickened.
Fold dry ingredients into wet until just combined. Chill dough 30 min—deepens spice flavor & ensures crackly tops.
Mix coating ingredients in a shallow bowl. Scoop 1-tbsp dough balls; roll generously in cinnamon-sugar.
Place 2″ apart on sheets. Gently flatten slightly with palm.
Bake 10–12 min—edges set, centers soft. They’ll firm as they cool.
Cool 5 min on tray. Store airtight—they stay chewy for 5+ days (flavor improves over 24 hrs!).