Chewy Paleo Ginger Cookies (grain-free, gluten-free, dairy-free)

Mix the dry ingredients (almond flour through nutmeg) in a medium bowl and set aside.
2 1/3 cups (240 grams) finely ground blanched almond flour, 1/2 cup (66 grams) coconut flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground nutmeg
In a large bowl, mix together the rest of the ingredients.
1/2 cup (160 grams) honey, 6 tablespoons (84 grams) coconut oil, 2 teaspoons vanilla extract, 1 large egg, 1/4 cup + 1 tablespoon (110 grams) molasses
Add the dry mix to the wet mix and stir, just until combined. It will be like batter at this point. Chill in the refrigerator at least 30 minutes or until it's firm like regular cookie dough.
Preheat your oven to 350°F (176°C).
Form the dough into twenty-eight 1 1/2" balls. Roll in additional granulated or raw sugar, if desired, and place on a cookie sheet (I put mine on a Silpat) about 1 1/2" apart. There's no need to flatten them.
coconut sugar
Bake for 14 minutes. They'll crackle a little (that's good!) and still be soft. Transfer the cookies to a wire rack to cool.
Store in an airtight container for up to 4 days.