Molasses-Free Gluten-Free Ginger Cookies

          Ginger Cookies
Molasses-free Gluten-Free Recipe
All year-round and Passover, too!

Make them because they’re so tasty and 
add an unmistakable different cookie to
your variety. Make them to add the health 
benefits of ginger to your diet.

Most recipes with ginger contain molasses. But
some people are allergic to it. The health benefits
of ginger were important enough to include a
Molasses-free Ginger-cookie-recipe. Molasses is
usually a perfect compliment to ginger recipes
and has health benefits.

But you may want substitute molasses with either
brown sugar, honey, or maple syrup. You will
lose the molasses flavor but still have good
tasting ginger cookies. Just remember
The bad news is that brown sugar is a dry sweetener,
which might not work well for a recipe that requires
a liquid sweetener. A way around this is adding 1 or
2 tablespoons of water to the brown sugar before
adding it to the mix.

NOTE:

Brown sugar is a combo of granulated sugar and
molasses. This makes it a 1:1 substitute for pure
molasses, especially if you use dark brown sugar.
Generally, you can replace 1 cup of molasses with
3/4 cup packed brown sugar.

    Ginger Almond Flour Cookies

HALF RECIPE

Ginger Almond Flour 15 Cookies

Ingredients
1 cup almond flour
1/8 cup tapioca starch/flour
1/8 tsp sea salt
1/4 tsp. baking soda

1/4 cup coconut sugar
3/4 tsp. cinnamon
1/4 tsp. ground cloves
1/8 tsp. nutmeg
1-1/4 tsp. ground ginger
1/8 tsp. cloves (optional)

1/4 cup coconut oil melted
1/2 tsp vanilla
1 eggs
1 tbs. date honey or maple syrup

Optional: add-in 1/4 cup raisins or chopped dried fruit

Prep Time 45 mins Resting Total Time 1 hr. 
Servings: 30

(Or See Molasses Ginger Cookies Recipe)

                Ingredients
2 cups almond flour
1/4 cup tapioca starch/flour
1/4 tsp sea salt
1/2 tsp. baking soda

1/2 cup coconut oil melted
2 eggs
2 tbs. maple syrup
1/2 cup coconut sugar
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. nutmeg
2-1/2 tsp. ground ginger
1/4 tsp. cloves (optional)

1 tsp vanilla

Optional add-in 1/3 cup raisins or chopped dried fruit 

                       Instructions
Preheat your oven to 350°-C Line  baking sheets with
parchment In a medium mixing bowl whisk together the
almond flour, tapioca flour, coconut sugar, cinnamon,
ginger, salt and baking soda. Set aside.

In another mixing bowl, beat the eggs and then whisk in
the melted coconut oil, vanilla and maple syrup. Add the
wet to the dry mixture, stir well, cover and chill in the fridge
for 30 minutes.

Scoop tablespoon sized balls onto the lined baking sheets,
15 per sheet, and press down slightly. They won’t spread
out much when they bake. Bake for 14-15 minutes, rotating
the sheets halfway through. Check for a light brown on the
bottom of the cookie and they are done.

Don’t over cook these or they wont have the nice puffy
texture. Cool on the sheet for 5-10 minutes. Store covered
at room temperature or in airtight container in fridge up to
7 days, or freeze up to 2 months.

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