Step 1

Preheat oven to 325°F.

Step 2

Add the almond flour, oat fiber, gelatin, ginger, cinnamon, nutmeg, cloves, baking soda, xanthan gum and salt in a mixing bowl and whisk to combine.

Step 3

In another bowl, cream together the butter and sweeteners using a hand mixer until well combined. Add in the egg, molasses and vanilla extract and continue mixing.

Step 4

Add in the dry ingredients and mix just until combined.

Step 5

Using a cookie scoop, form the dough into round balls and place them on 2 baking sheets on top of one another, lined with parchment paper. I use 2 baking sheets together to prevent the bottoms of the cookies from overcooking.

Step 6

Flatten the cookies out slightly with your hand. If you flatten them too much, they will spread more and be really flat. So if you like a thicker cookies, like I made, only flatten though out slightly.

Step 7

Bake for 14-16 minutes, then allow them to cool on a cooling rack.