MAKES 24 COOKIES
Ingredients
• ⅔ cup palm sugar, divided
• 2¼ cups almond flour
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• 1½ teaspoons ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ¼ teaspoon pepper
• ¼ teaspoon salt
• 5 tablespoons coconut oil, softened
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ½ cup light or blackstrap molasses
Preparation
1. Adjust an oven rack to the middle position and heat the oven to 375°F. Line two baking sheets with parchment paper. Spread ⅓ cup of palm sugar into a shallow dish for rolling. In a medium bowl, whisk flour, baking soda, spices, pepper, and salt together.
2. In a separate large bowl, beat the coconut oil and remaining ⅓ cup palm sugar together with an electric mixer on medium speed for about 30 seconds or until well combined. Beat in the egg yolk and vanilla until combined (about 30 seconds). Beat in the molasses until incorporated (about 30 seconds), scraping down the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly add the flour mixture, beating until combined (about 30 seconds). The dough will be soft.
4. Working with two tablespoons at a time, roll the dough into balls with wet hands, then coat with the palm sugar. Place balls on the prepared baking sheets, spaced about two inches apart.
5. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown and the centers are still soft and puffy (10 to 12 minutes), rotating each baking sheet halfway through baking. (The cookies will look raw between the cracks and seem underdone.)
6. Let the cookies cool on the baking sheet for 10 minutes. Serve warm or transfer to a wire rack and cool completely.
