Ginger Cookies

Inspired by Eat, Shrink and Be Merry

¾ cup spelt or whole wheat flour
1 tsp baking soda
3 tsp ground cinnamon, divided
2 tbsp organic sugar cane
¼ tsp each ground ginger, nutmeg and salt
⅓ cup almond butter
3 tbsp softened butter
¾ cup sugar
1 egg
3 tbsp molasses
1 tsp vanilla

Pre-heat oven to 350 degrees. Place a greased cookie sheet in the oven for a few minutes.

In a medium bowl, combine flour, baking soda, 1 tsp cinnamon, ginger, nutmeg and salt.

Combine 2 tbsp sugar and 2 tsp cinnamon in a separate bowl.

In another medium bowl, combine almond butter, butter, and sugar. Add egg, molasses, and vanilla.

Combine flour and wet mixture together. Using your hands, shape dough into balls. Roll balls in cinnamon and sugar mixture. Place on hot cookie sheet. Flatten with a fork.

6. Bake for about 7 - 8 minutes. Makes about 16 cookies.