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Preheat oven to 350 degrees F and line a baking sheet with parchment paper (see note below).
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In a large bowl, beat together the melted coconut oil, coconut sugar and egg white until well mixed.
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Set aside.
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4
In a medium bowl, stir together the almond flour, coconut flour, baking soda, salt, ginger and cinnamon.
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Stir until everything is very well mixed and there are no little clumps of flour.
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6
Stir the flour mixture and molasses into the oil mixture and stir until a slightly sticky dough forms.
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7
Place the dough in the refrigerator for 10 minutes, just to allow to coconut flour to absorb some of the moisture.
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8
Once the dough has chilled, roll 1-tablespoon-sized balls and roll the balls around in coconut sugar.
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9
Place onto the prepared baking sheet and slightly flatten down.
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Bake until the edges begin to turn darker brown and top is nice and crackly, about 1920 minutes (see note below).
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The cookies will feel very soft, but they will crisp up a lot once cooled.
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Let cool completely on the pan and then devour.
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Notes: 1.
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I know the measurements are very exact, which is why I highly recommend using a scale to weigh your flour.
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Due to varying sizes of measuring cups, you may get a different amount, causing your cookies to not be as perfect.
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2.
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Parchment paper is very important here.
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If you dont use parchment paper, your cookies will not come off the pan.
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3.
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I baked my cookies on a light colored baking sheet.
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I also tested them on a dark baking sheet, and they only took about 1011 minutes.
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So watch closely for the edges to begin to darken.
