• 1 cup creamy roasted almond butter
  • 2 large eggs
  • 2 tablespoons blackstrap molasses
  • 1 tablespoon finely grated fresh ginger
  • ½ cup coconut sugar
  • 2 tablespoons coconut flour
  • 2 teaspoons unsweetened cocoa powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • ½ cup raw walnuts, finely chopped


  1. Preheat the oven to 350ºF.
  2. Line 2 baking sheets with parchment paper.
  3. In a large bowl, combine the almond butter, eggs, molasses, fresh ginger, and coconut sugar.
  4. Mix well.
  5. Add the coconut flour, cocoa powder, cinnamon, baking soda, ground ginger, nutmeg, and sea salt.
  6. Mix to combine.
  7. Stir in the chopped walnuts.
  8. Drop tablespoons of the dough onto the lined baking sheets at least 2 inches apart.
  9. Bake for 12 minutes or until puffed and fragrant.
  10. Cool completely. Store in an airtight container.


Makes about 2 dozen cookies

Healthy enough to enjoy for breakfast, these not-too-sweet cookies pair perfectly with a warm cup of tea or hot cider.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Share This:
Print RecipePrint Recipe Print Recipe Print Recipe

Related posts: