Ginger cookies

by Julie Olsen.
•    1.5 cups almond meal/flour (Bobs Red mill has some)
•    1/4 c. coconut flour (coconut whizzed down in a blender)
•    1 c. butter, softened (replaced with 1 C  mashed cooked sweet potato – it worked!!)
•    1/2 c. molasses
•    1/4 c. honey (*** try replacing some with applesauce?)
•    1.5 tbsp minced fresh ginger (a must)
•    1/2 tsp. cinnamon
•    1/2 tsp. ginger
•    1/2 tsp. clove
•    1 tsp. vanilla
•    2 eggs
Preheat oven to 350. Combine all ingredients in a bowl and mix on high speed until soft and well-combined, about 3 minutes. (For best results, store the cookie dough in the fridge overnight in a covered bowl. If you’re in a hurry and desperately want warm gingersnaps right away, charge ahead with the rest of the instructions.) Spoon small dollops of the dough onto parchment paper on a baking sheet, squash, then and bake for 20 minutes. You can slide the parchment with cookies onto a flat surface to cool. They are fragile, but grow a spine as they cool.