1 cup sunflower seed butter (or nut butter such as almond butter)
¼ cup molasses
½ cup coconut sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
¼ cup coconut flour
2 tablespoons tapioca flour (or arrowroot starch)
1 teaspoon baking soda
pinch of salt
extra molasses, to garnish cookies
Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, sunflower seed butter, and molasses.
In a medium bowl, mix together coconut sugar, cinnamon, ginger, coconut flour, tapioca flour, baking soda and salt.
Pour half of the dry mixture into the wet mixture, mix well, then add the rest and mix until well combined.
Line a baking sheet with parchment paper or silpat sheet. Use a cookie scoop or spoon to scoop tablespoon sized cookie dough drops on the baking sheet. This should make 18 cookies so you may need to use 2 baking sheets.
Baking for 10 minutes, until cookies are firm on the top. Do not overcook, you want them to stay chewy.