These gluten-free cookies use cassava flour to get a perfect soft texture and black strap molasses is a nutrient dense sweetener that also tastes amazing!
In a medium sized bowl, whisk together the dry ingredients (cassava flour, baking soda, ginger, cinnamon, salt, and cloves).
Using a stand mixer or by hand, combine melted coconut oil, honey, molasses, and egg until smooth and shiny. Carefully add in the dry ingredients and mix until completely smooth.
Add dried cranberries and mix, distributing them evenly.
Shape cookies into 24 evenly sized 2 inch balls and place on cookie sheet, 2 inches apart from each other.
Bake one sheet at a time, 10-13 minutes or until set.
Allow cookies to cool for 5 minutes on the cookie sheet, then transfer to a wire cooling rack.
Recipe by Gutsy By Nature at https://gutsybynature.com/2015/12/16/cranberry-molasses-spice-cookies-paleo/