Updated: Feb 5
1 tablespoon of Cornstarch + 2 Tablespoons of Water (instead of 1 egg) 3/4 cup dark brown sugar, packed ½ cup liquefied Canna-Coconut oil (see recipe on this blog) 1/3 cup Sorghum syrup (or you can use dark molasses instead if you want) 1 TBSP Almond extract 1 TBSP Vanilla (or Cherry) extract 2 teaspoons cinnamon 1 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon ground nutmeg pinch salt, optional and to taste 2 cups all-purpose flour 1 teaspoon baking soda ¼ cup cane sugar
Cinnamon 1/4 cup Powdered Sugar
HOW TO MAKE THEM
1. Combine cornstarch/water mixture with, brown sugar, canna-coconut oil, sorghum, almond and vanilla (or cherry) extract, until well-mixed and smooth. 2. Add the cinnamon, ginger, cloves, nutmeg, salt, and combine until smooth. 3. In a separate bowl, sift flour and baking soda 4. Now add the dry ingredients to the wet ones and mix until combined, about 1 minute. 5. Place the cookie dough (it will be very soft) in a glass bowl, cover and refrigerate over night (or for at least 2 hours). This will allow the coconut oil in the batter to solidify 6. When you are ready to bake, preheat oven to 325ºF and line a baking pan with parchment paper. 7. Sprinkle some cane sugar and cinnamon on the parchment paper. 8. Measure out a heaping tablespoon of cookie batter, roll into a ball and then flatten to about ¼” thick and place onto parchment paper about 2” apart. 9. Dip a fork into the powdered sugar/cinnamon mix and gently press onto top of cookie to make a crisscross pattern. 10. Bake for 11-13 minutes. 11 minutes will yield a softer cookie/13 minutes for a crunchier one.
11. Sprinkle with powdered sugar/cinnamon mix and store in airtight container in the freezer.