Ginger Molasses Cookies
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 1½ - 2 dozen
Ingredients
  • 1 cup almond flour
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¼ cup coconut oil or butter, room temperature (see Notes for DF options)
  • ⅓ cup coconut sugar
  • 1½ tablespoons blackstrap molasses
  • 2 tablespoons milk (see Notes for DF options)
  • 1 teaspoon vanilla extract
  • ⅓ cup organic demerara or turbinado sugar (optional - for coating cookies)
Instructions
  1. Preheat oven to 350° F; line a cookie sheet with parchment paper.
  2. Sift together almond & oat flours, baking soda, baking powder, spices and salt in a large bowl.
  3. In the bowl of a stand mixer, beat the coconut oil, coconut sugar, molasses, vanilla on medium speed for about one minute.
  4. Slowly add the dry ingredients to the mixer bowl, mixing on low until a dough forms.
  5. Roll dough into tablespoon-sized balls, rolling in sugar if desired. Place 1-2 inches apart on cookie sheet.
  6. Bake cookies for 10-12 minutes. Cookies will keep in an airtight container for up to a week.
Notes / Variations
To keep these cookies dairy-free, use coconut oil instead of butter and a dairy-free milk; I typically use my homemade almond milk.

Recipe adapted from: Making Thyme for Health | Chewy Ginger Molasses Cookies
Nutrition Information
Serving Size: 2 cookies Calories: 113 Fat: 6.3g Saturated Fat: 4.2g Carbohydrates: 13.5g Sugar: 6.9g Sodium: 157mg Fiber: 1.1g Protein: 1.6g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/ginger-molasses-cookies/