• 1/2 cup molasses
  • 1/4 cup pure maple syrup
  • 3 Tbsp palm shortening
  • 1 Tbsp coconut milk
  • 3 cups blanched almond flour
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp groud cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp baking soda


  • parchment paper
  • rolling pin
  • cookie cutters


  1. Preheat oven to 350 degrees F.
  2. In a medium saucepan over medium heat, bring molasses to a boil.
  3. Add maple syrup, palm shortening, and coconut milk to the molasses. Continue to boil until shortening is melted, stirring to combine. Remove from heat.
  4. In a medium bowl, combine all dry ingredients. Stir with a whisk or wooden spoon to ensure they are well blended.
  5. Pour dry ingredients into wet ingredients and stir to thoroughly combine. The mixture will be thick and sticky.
  6. Transfer dough to a glass dish and refrigerate for at least 20 minutes or until dough is cooled and set. If refrigerating overnight, cover the dish.
  7. Line baking sheets with parchment paper.
  8. When you are ready to bake, lay a large piece of parchment paper on your rolling surface. Place a large, cooled portion of dough in the center of the parchment. Cover with a second piece of parchment.
  9. Using your palm, flatten the dough. Use rolling pin to roll dough to about 1/8-1/4 inch. (I prefer the cookies thinner, but the thin dough is harder to work with.)
  10. Cut shapes with cookie cutters and use a thin spatula rubbed with a little coconut oil to place on parchment-lined baking sheets.
  11. Bake for 8-10 minutes, depending on the size if your cookies.
  12. Remove and cool on the pan for 2-3 minutes, then transfer to a cooling rack. Once cooled, frost with creamy cinnamon frosting, if desired.