Ingredients
2 1/4 cup almond flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1 tbsp ground cinnamon
1 tbsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup raw almond butter
1/2 cup organic molasses (not blackstrap as it will overpower in these cookies)
1/4 cup pure maple syrup
Dipping Chocolate, optional:
1 cup dairy free chocolate chips
2-3 tbsp non-dairy milk
Peppermint Sprinkles
1-2 candy canes (crushed)
Directions
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the almond flour, cocoa, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate bowl, stir together the almond butter, molasses and maple syrup until well combined and smooth.
Add the dry ingredients to the wet and stir until well combined. The dough will be sticky - this is how you want it.
Drop about 1 tbsp of dough onto the cookie sheet. Repeat with the remaining dough, placing the dough about 2 inches apart.
Bake for 8 minutes. The cookies will still be soft at this point. Let them cool on the pan for a couple of minutes before transferring them to a wire rack to cool completely.
To make the dipping chocolate, if using, whisk the chocolate chips and 2 tbsp non-dairy milk in a small pot over low heat, stirring constantly, until smooth. Add an additional tbsp of non-dairy milk if needed to reach desired consistency. When the cookies are cooled, dip each one in the chocolate about half way and place back on the wire rack or on a piece of parchment. Immediately sprinkle the crushed candy canes over the chocolate (optional). Let them sit until the chocolate is set.
Store leftovers in the fridge for 1-2 days!
NOTE: You may need to flatten cookies with your hand during baking.