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Ginger Molasses Cookies {Paleo, GF, DF, Vegan}

Updated: Jun 17

Fresh ginger, ground almonds, pure maple syrup + molasses make these cookies a special treat! The crispy exterior and slightly chewy inside is the perfect combination for dunking in your morning coffee or afternoon tea!

Let’s talk digestion! I have issues! I have been dealing with heartburn for a long time now. I also have been diagnosed with leaky gut, which is probably related to my heartburn. From eating tums like candy and taking two Zantac every day to bone broth, apple cider vinegar, and many more natural methods, it feels like I have tried it all!

With herbs and GI supplements I have been able to stop taking Zantac, thank you Jesus! I still fight it every day but I believe I am headed in the right direction. Through all of my research and many dietary considerations, I have recently come across Sally Fallon Morell. A naturopath I was seeing a while ago recommended her book, Nourishing Traditions, but I never read it. Recently, while cross country skiing with my neighbor/friend she mentioned her name again. She has been doing the Weston A. Price diet and has seen great results! Sally bases her books on Price’s research.

Sally Fallon Morell and Weston A. Price’s dietary recommendations are not the modern Paleo diet that I have been following. However, it is opening my mind up to ways of thinking that make sense to me. Like, soaking your nuts to help diminish anti-nutrients found in nuts, making them more digestible as different cultures used to do. It has me thinking, maybe it isn’t about eliminating items, but preparing the, in such a way that our bodies can handle them. I even made sourdough rye/spelt bread!

So far so good on these new foods agreeing with me. I also feel like my body has been missing nutrients while doing Whole30 and Paleo. I do have to admit…it almost feels like a sin eating these “new” foods…so maybe it is time for a change! I’m not saying I’m throwing Paleo out the door yet, but I am going to try this shoe on for size and see if my gut thanks me.

With all of the books I have been reading lately, one thing has been consistent. That is how important Probiotics are, and how ancient cultures seem to have had this figured out. I truly believe it is God working when things come up again and again. I also realize that, as my wise husband pointed out, that if you are searching for similar things you will find similar results. However, this time I believe it is more than that. I truly believe there is something to all this. Not to say this all may de-bunked by another great book;).

These cookies are based on Sally’s Ginger Snap recipe in Nourishing Traditions. I added a couple of extras from a famous family recipe…like molasses and fresh ginger (without all the other infamous ingredients like lots of sugar). Regardless of Sally Fallon Morell, Weston A. Price or the modern Paleo diet, these cookies are just good! I do think it a good idea to soak and dry your nuts as Sally suggests in her book or you could use purchased sprouted nuts. I have used both, and I do like the taste better of soaking and drying the almonds yourself. However, these cookies would also work with non-sprouted/soaked raw almonds.

If Nourishing Traditions and Weston A. Price are new to you, I highly recommend you checking them out! I’m currently listening to the Audiobook of Sally’s, Nourishing Diets and it is very eye-opening! This book has helped me to see that just because we believe something to be true or have been a taught a certain way, doesn’t mean it is. That’s why doing your own research and coming up with your own opinion is so important!

I hope you enjoy this recipe! Would love to hear your comments below!

P.S…Silly me thought I had the oven preheated and it wasn’t even on! They sat in the oven for a little while until I realized this. Which is why the fork marks are not showing up in the pictures…that and the fact I pressed the fork marks before the five-minute mark and I do think you should wait the five minutes after they are in the oven to press them down.

A person who never made a mistake never tried anything new. -Albert Einstein


Ginger Molasses Cookies {Paleo, GF, DF, Vegan}

Fresh ginger, ground almonds, pure maple syrup + molasses make these cookies a special treat! The crispy exterior and slightly chewy inside is the perfect combination for dunking in your morning coffee or afternoon tea!

Course: Dessert, Snack

Keyword: Cookies, Dairy Free, Ginger, Gluten Free, Molasses, Paleo, Vegan

Servings: 16 cookies

Author: Alicia Raymond

Ingredients

  1. 1 1/2 cups sprouted or soaked and dried almonds*

  2. 1/4 cup coconut oil (room temp)

  3. 1/8 cup molasses

  4. 1 cup tapioca or arrowroot powder

  5. 1/2 cup pure maple syrup

  6. 1.5 inch piece fresh ginger, grated

  7. 1 tsp ground cinnamon

  8. 1/2 tsp dried ginger

  9. 1/4 tsp fresh grated nutmeg (ground will work as well) + for dusting top of cookies

  10. 1/4 tsp ground cloves

  11. 1/4 tsp finely ground sea salt

Instructions


Line a sheet pan with parchment paper. Place almonds in food processor and process on high until almonds are finely ground, stopping to scrape the sides as needed (you don’t want them to turn to almond butter but want them finely ground to where it start sticking to the bottom to form almond butter, making sure to scrape this as you go).


Place the rest of the ingredients in food processor and process until ingredients are well mixed and come together into a dough.


Roll dough into heaping tablespoon (dough will be very sticky so you can grease your hands with a small amt of coconut oil but not too much, plus it’s a great moisturizer!) Place on cookie sheet lined with parchment paper. Preheat oven to 300 degrees and place cookie sheet in the fridge for about 30-45 minutes**.


Then bake at 300 degrees for 5 minutes. Press down cookie w/ two perpendicular fork marks. Then make for another 15 minutes for a total of 20 minutes in oven. As soon as cookies come out of oven place on wire rack and grate fresh nutmeg over them.


Store leftovers in the refrigerator.


ENJOY!

Notes

*You could also use un-sprouted/soaked almonds; however, they are much easier for you to digest if you do. See blog post for more details.**You want the coconut oil to solidify before placing in oven. This is also a reason why the cooking temp is at 300 degrees. If the coconut oil melts in the oven before the cookies have a chance to form you will end up with pancakes for cookies!  I know this from experience;). But even if this happens, the “pancake” cookies make great “crisps” for on top of desserts or my husband even mentioned crumbling them on salad:)! Our house was really warm (72 degrees) from the wood stove, so I left the cookies in to chill for 45 minutes. It may not take this long for you. This is a great article about why cookies spread.Recipe adapted from Sally Fallon Morell’s Nourishing Traditions Ginger Snaps. 

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