Soft and Chewy Ginger Molasses Cookies

True story: these cookies were inspired by beer.  My husband is a craft beer lover and he recently had a holiday-inspired beer that was served alongside soft, chewy ginger molasses cookies that he just loved.  I think he may have enjoyed the cookies more than the beer.  Being the loving wife that I am, I set out to recreate these cookies for him, but using my signature real food ingredients.

It is a big challenge for me creating recipes that he really enjoys.  To be honest I wasn’t sure I could create a cookie that he actually liked.  Since the beginning of my real food journey, we have not always seen eye to eye, and it has not been easy.  When I actually get a recipe right, meaning one that my husband approves, it is a big win in my book.  These cookies fit the bill and I am happy to share them with you.

Reusing A Recipe

I started by turning to my Cashew Flour Fig Pinwheel Cookies.  The dough from that recipe is soft and moist, which helped create the desired texture I wanted for the Ginger Molasses Cookies.  High on my list of requirements for a delicious cookie is that they are nice and soft.  The first batch I made was a success, but the man I wanted to please asked for more ginger.  This resulted in the soft, chewy Ginger Molasses Cookies with a nice spicy kick from extra ginger.

I personally enjoy the spicy goodness of ginger and have no problem adding more.  It is a spice I love and use often for its wonderful anti-inflammatory benefits.  If you are new to ginger, you can start small and add more as your taste allows.  When I make these for my husband I add softened grass-fed butter instead of coconut oil, because he is not a fan of coconut.  Even if I add a small amount of coconut anything in any recipe, he can taste it. I am happy to use alternatives as long as the recipe remains healthy and as unrefined as possible.

These cookies pair really well with my Molasses Milk. You could also make ice cream cookie sandwiches with my No Churn Tahini Cardamom Ice Cream (which I personally plan on doing immediately!)

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Soft and Chewy Ginger Molasses Cookies

A soft and chewy ginger molasses cookie made with real ingredients, but that tastes so much like the original.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 cup raw cashews or almonds
• 6 Tablespoons coconut flour
• 1 Tablespoon ground ginger
• 1/2 teaspoon ground cinnamon
• pinch salt
• 1/4 teaspoon baking soda
• 4 Tablespoons softened coconut oil or grass-fed butter
• 1 Tablespoon black strap molasses
• 1/4 cup maple syrup
• Coconut sugar for decorating optional

Instructions

1. In a food processor, add the nuts and pulse until finely chopped and almost flour consistency.
2. Add the rest of they dry ingredients and pulse to combined.
3. Add in the fat and maple syrup and pulse to combined, until a dough is formed.
4. Scoop out the dough and with your hands press the dough into cookie shapes on a lined baking sheet.
5. If desired, sprinkle with coconut sugar.
6. Bake in a 350 degrees fahrenheit for 8-10 minutes.
7. Store in an airtight container for up to one week.

Recipe Notes

Choose organic ingredients when possible.