Another Damn Cooking Blog

2 1/2 cups blanched almond flour

1/2 t salt

1 T baking powder

1 T ground ginger

1/2 t cardamom

1 egg

1/4 c molasses

1/2 c allulose

1 T fresh grated ginger

INSTRUCTIONS:

Mix dry ingredients. Mix wet ingredients. Pour wet bowl into the dry bowl. Mix it up.

Drop using an ice cream scoop onto parchment paper.

Smash down with a fork like you’d do with peanut butter cookies.

Bake at 350 for 10-12 minutes, remove from oven and leave on the pan to cool slightly.

Remove from pan to a cooling rack.