GINGER MOLASSES COOKIES

GINGER MOLASSES COOKIES

 GINGER MOLASSES COOKIES

No-chill Ginger-Molasses Cookies

Soft and spiced, these cookies are just like
gingersnaps, but made with flavorful almond flour
(ground blanched almonds) and rich molasses.

 

        Ingredients


(see 2- dozen below this recipe)

1 dozen cookies
¼ cup coconut oil, melted
¼ cup unsulphured molasses (not blackstrap)
          OR ¼ cup date honey

1 tablespoon maple syrup
2 teaspoons vanilla extract (vanilla sugar if Passover)
1 large egg beaten

*1½ cups almond flour (ground blanched almonds)
1 teaspoon baking powder
2 teaspoons ground ginger

1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves (omit if Passover)

 

OPTIONAL ADD-INS:
Dried fruits, chopped pecans, or chocolate chips

*You can substitute almond flour with oat flour or
mix 3/4 cup each.
It can
give your results a wonderful lightness and
nuttiness.
Or use any nut flour.

 

               Instructions
Preheat oven to 350 degrees. Line a cookie sheet with 
parchment paper.
In a medium bowl; mix together all of the ingredients.
Mixture will be sticky. Roll out 1-tablespoon balls and
evenly spread out over cookie sheet.

Bake for 12-15 minutes. Remove from oven and let
cool on wire rack. Store in airtight container on counter
up to 1 day, fridge up to 7 days, freezer up to 2 months.

Doubled Ingredients
1/2 cup coconut oil, melted
1/2 cup unsulphured molasses (not blackstrap) 
2 large eggs beaten
2 tablespoon maple syrup

4 teaspoons vanilla extract

*3 cups ground almond flour
4 teaspoons ground ginger
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
2 teaspoon baking powder

*You can substitute almond flour with oat flour.
It can
give your results a wonderful lightness and
nuttiness.
Or use any nut flour.

 

===========================================