Paleo Soft Molasses Spice Cookies

Ingredients

1 cup almond flour
3/4 cup arrowroot flour
1/2 cup coconut flour
1 1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 pinch cayenne
1/2 cup unsalted butter (softened; or use coconut oil)
1/2 cup coconut sugar
1/4 cup unsulphured molasses
1 large egg
3 Tbsp. coconut sugar

Directions

Whisk together almond flour, arrowroot flour, coconut flour, baking soda, ginger, cinnamon, salt, and cayenne in a medium bowl. Set aside.

Put butter, coconut sugar, and molasses in a medium bowl. Beat with a mixer on low speed to blend; then increase speed to medium-high and beat until light and fluffy, scraping down sides of bowl occasionally. Beat in egg until blended.
Stir dry ingredients into molasses mixture until well blended. Scrape dough onto a sheet of plastic wrap or parchment paper and pat into a disk. Wrap dough and freeze until firm and very cold, about 1 hour.

Preheat oven to 350°F with racks in upper and lower third of oven.

Line 2 sheet pans with parchment paper. Put coconut sugar for coating in a small bowl. Using a 1-ounce cookie scoop (or measuring out about 2 Tbsp.), create a ball of dough. Drop dough into bowl of sugar and toss lightly with fingertips to coat. Set on a parchment-lined sheet pan. Repeat to shape remaining cookies, arranging them about 2 inches apart (9 per sheet). Sprinkle any remaining sugar over cookies.

Bake cookies on racks in upper and lower third of preheated oven for 6 minutes. Switch pan positions and continue to bake until cookies are dry when lightly touched and a bit darker at edges, 6-7 minutes more.

Cool cookies on sheet pans 5 minutes. Using a wide spatula, transfer cookies from pans to a cooling rack and let cool completely, about 15 minutes.

Serve cookies, or store in an airtight container at room temperature up to 3 days.