My dad always ate crystallized ginger, and ginger biscuits were always one of my favorites, that along with Christmas pudding. Some of the spices
used for both of these recipes are powerful polyphenols and have digestive properties, an alternative to this recipe is to also add dried ginger bits.

Servings:  12 biscuits

Ingredients: 

• 1 egg plus 1 extra egg-yolk
• 2/3 cup smooth almond butter
• 2 tbsp organic coconut oil
• 1/3 cup blackstrap molasses
• 1/4 cup organic coconut sugar
• 1 tsp pure vanilla extract
• 2/3 cup organic coconut flour
• 1 tsp baking soda
• pinch sea salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/4 tsp allspice
• 1/3 crystallised ginger / plain not coated in additional sugar
• 1/2 cup NOWAY Vanilla 

Method:

1. Preheat your oven to 180 C and line a large baking sheet with parchment paper
2. In a large bowl, whisk (or use an electric mixer to combine) the egg, egg yolk, almond butter and
3. coconut oil until smooth. Add the molasses, coconut sugar, and vanilla and continue to mix until
4. smooth.
5. Add the coconut flour, baking soda, salt, ginger and spices and combine - the dough will be
6. sticky. Chill dough in the freezer for 5-10 minutes until it thickens and can be easily scooped and
7. shaped
8. Use a rounded spoon to scoop the dough in heaping tbsps on the parchment paper, then gently
9. flatten and sprinkle with coconut sugar if desired.
10. Bake in the preheated oven for 8 - 10 minutes, don't overbake - cookies will become firmer and chewier as they cool.