1/2 cup coconut oil (buy here)
1/2 cup coconut sugar
1/2 cup blackstrap molasses
1 egg
1 cup almond flour
3/4 cup sorghum flour
1 tsp cinnamon
1 tsp fresh grated ginger (I use those frozen cubes that you can find in the veg section of the grocery store.)
1/8 tsp nutmeg
Combine all the ingredients in a high power blender and mix well. It will be thick so you will have to stop several times and scrape the sides with a rubber spatula.
When it is well mixed, drop small scoops on a cookie sheet lined with silicone mat. Be sure they are about 2 inches apart. Bake at 350 for 12-14 minutes.
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