ginger molasses cookies

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I think I may have tested this cookie recipe more than any recipe I have ever made! There were so many rules to making this work! I gave up more than a few times, but they were so delicious I had to keep trying. They are not the most beautiful looking cookie, but when you taste them, you just will not care. The spices and smells, scream Christmas, but because this may be my favorite cookie ever, I will make them any time of year. They are Paleo friendly if you swap out butter for coconut oil and they are also gluten, grain and processed sugar free, so I say they aren't even a treat. No guilt what so ever! Get baking, the holidays are here in a blink of an eye and these are super easy to make.

What you will need

  • 1/2 cup organic coconut sugar (Terrasoul)

  • 1/2 cup butter or coconut oil for Paleo

  • 1 1/2 + 2 Tablespoons cups almond flour (Honeyville)

  • 1/4 Cup arrowroot powder (Arrowroot)

  • 1/4 teaspoon nutmeg (grated from whole nutmeg)

  • 2 teaspoons cinnamon

  • 2 teaspoon ginger

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 3 Tablespoons molasses

  • 1/3 cup candied ginger

  • 1 teaspoon vanilla

  • 1/4 teaspoon salt

  • 1 egg

Putting it together

  • Preheat oven to 325.F

  • Using a stand mixer, cream softened butter and coconut sugar. Scape down sides of bowl to ensure both ingredients are combined.

  • Add vanilla and molasses, combine

  • In a separate bowl, add all dry ingredients (almond flour, arrowroot, baking soda, baking powder, spices and salt)

  • Slowly add dry ingredients to mixing bowl about 1/2 cup at a time. When all ingredients are combined, turn mixer on high until dough becomes smooth.

  • Chop up candied ginger into small pieces and add to dough. Turn mixer on high for a few seconds.

  • When dough is finished, place in the refrigerator for 20 minutes.

  • This is a very important step! When I left this out, the cookies flattened and all spread together. Tasted really good but not really serve worthy.

  • Take cold dough and scoop small balls onto a parchment lined baking sheet. I used a 1 inch ice cream scooper.

  • Bake for 6-8 minutes. If overcooked, the molasses tastes burned, so don't be afraid to peak in the oven during the cooking process.

  • Slide parchment off cookie sheet to cool

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