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!
Servings: 16 cookies
Ingredients
- 1 1/2 cups sprouted or soaked and dried almonds*
- 1/4 cup coconut oil (room temp)
- 1/8 cup molasses
- 1 cup tapioca or arrowroot powder
- 1/2 cup pure maple syrup
- 1.5 inch piece fresh ginger, grated
- 1 tsp ground cinnamon
- 1/2 tsp dried ginger
- 1/4 tsp fresh grated nutmeg (ground will work as well) + for dusting top of cookies
- 1/4 tsp ground cloves
- 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.