In a large bowl, combine the ground flax, water, molassas, maple syrup, and stir well.
To the wet ingredients add the almond butter and stir well until fully incorporated.
Add the dry ingredients (almond flour, gluten free flour, ginger, 1 tbsp. cinnamon and baking powder) to the wet ingredients and stir until combined.
Place a sheet of parchment paper on a cookie sheet and spray with non-stick spray.
Take about 1.5 tbsp. of the batter and roll it into a ball, you will make 12 cookies. Place on the parchment paper.
Combine the coconut sugar and 1 tsp. cinnamon in a bowl. Roll the cookie dough balls in the coconut sugar/cinnamon mixture until full coated (one at a time).
Place each cinnamon sugar coated cookie on the parchment paper and press the cookies down to about 1/4 inch. Flatten with your fingers or with the back of a glass.
Bake at 375F for 13 minutes
These cookies can sit at room temperature, uncovered for 2-3 days.
These paleo molasses cookies are actually best stored in the freezer. They can be eaten straight from the freezer as well or defrosted on the counter in an open container.
Nut Free Modifications:Use sunflower seed butter to replace the almond butter. Grind roasted sunflower seeds in the food processor until it they reach the consistency of flour/powder to replace the almond flour (don’t allow it to go too far or it will turn into sunflower seed butter).Molasses:Blackstrap molasses is less sweet than unsulfered molasses. If you can only find unsulfured molasses, you can use that and the cookies will be a little sweeter. If you cannot find molasses, replace it with maple syrup and you will have cinnamon ginger cookies.