Servings: 8 snack boxes
Calories: 283kcal
Ingredients
Cookies
- 2 cups Blanched Almond Flour
- ⅓ cup Black Strap Molasses
- 2 tablespoons Coconut Oil melted
- 2 tablespoon Coconut Sugar
- 2 teaspoons Ground Ginger
- 2 teaspoons Cinnamon
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Cloves
- ½ teaspoons Ground Nutmeg
- ½ teaspoon Allspice
- ½ teaspoon Baking Soda
- ⅛ teaspoon Pink Himalayan Salt
Icing
- 2 tablespoons Organic Unbleached Powdered Sugar
- 2 tablespoons Water
Sides
- 1 cup Roasted Mixed Nuts
- 4 medium Red Pears cut into bite sized pieces
Instructions
- Preheat oven to 350℉ and line 2 baking sheets with parchment paper. Set aside.
- In a mixing bowl, combine all cookie ingredients and stir until dough forms.
- Rolle out dough to ¼” thick and cut with cookie cutter(s) - transferring cut cookies to prepared baking sheet.
- Bake on middle oven rack for 8 minutes. Once finished, gently place cookies onto cooling rack and let cool completely.
- Once cookies are completely cooled, prepare icing by whisking all ingredients in a bowl, then transfer to a piping bag with a small round tip (or sandwich baggie with a small part of a corner cut off. Decorate cookies as desired, set aside 15 minutes to let icing set.
- Serve with fresh red pear and roasted nuts, store, and enjoy!
Notes
This recipe makes 8 snack boxes. You can also make only 4 snack boxes by cutting the amounnt of the sides in half and storing the remaining cookies for later.
Macros for 1 out of 8 cookies ONLY (no sides):
128 calories | 1.6g Protein | 16.3g Carbs | 7.1g Fat | 1g Fiber
Nutrition
Calories: 283kcal | Carbohydrates: 33.3g | Protein: 5.1g | Fat: 16.6g | Fiber: 3.9g
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