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