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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.