GINGER MOLASSES COOKIES
GINGER MOLASSES COOKIES
No-chill Ginger-Molasses Cookies
Soft and spiced, these cookies are just like
gingersnaps, but made with flavorful almond flour
(ground blanched almonds) and rich molasses.
Ingredients
(see 2- dozen below this recipe)
1 dozen cookies
¼ cup coconut oil, melted
¼ cup unsulphured molasses (not blackstrap)
OR ¼ cup date honey
1 tablespoon maple syrup
2 teaspoons vanilla extract (vanilla sugar if Passover)
1 large egg beaten
*1½ cups almond flour (ground blanched almonds)
1 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves (omit if Passover)
OPTIONAL ADD-INS:
Dried fruits, chopped pecans, or chocolate chips
*You can substitute almond flour with oat flour or
mix 3/4 cup each.
It can give your results a wonderful lightness and
nuttiness. Or use any nut flour.
Instructions
Preheat oven to 350 degrees. Line a cookie sheet with
parchment paper.
In a medium bowl; mix together all of the ingredients.
Mixture will be sticky. Roll out 1-tablespoon balls and
evenly spread out over cookie sheet.
Bake for 12-15 minutes. Remove from oven and let
cool on wire rack. Store in airtight container on counter
up to 1 day, fridge up to 7 days, freezer up to 2 months.
Doubled Ingredients
1/2 cup coconut oil, melted
1/2 cup unsulphured molasses (not blackstrap)
2 large eggs beaten
2 tablespoon maple syrup
4 teaspoons vanilla extract
*3 cups ground almond flour
4 teaspoons ground ginger
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
2 teaspoon baking powder
*You can substitute almond flour with oat flour.
It can give your results a wonderful lightness and
nuttiness. Or use any nut flour.
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