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—crucial for molasses flavor!)
• 2 tbsp unsweetened applesauce (mimics moisture of molasses)
• 1 tbsp strong brewed espresso or 1 tsp instant espresso powder + 1 tbsp hot water
• 2 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

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, applesauce, espresso, oil, egg, and vanilla until smooth.
Fold dry ingredients into wet until just combined. Chill dough 30 min—prevents overspreading and intensifies spice flavor.
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 (they’ll spread and crackle as they bake).
Bake 10–12 min—edges set, centers soft. They’ll firm as they cool.
Cool 5 min on tray, then transfer. Best enjoyed slightly warm with a latte!

💡 Memory note: Like your love of enhanced flavor development (3-Day Chill Bourbon Cookies) and warm spice blends (Pecan Sweet Potato Casserole), these cookies deepen in taste after 1 hour—ideal for make-ahead holiday baking!