Grain-Free Chewy Molasses Crinkle Cookies (Dairy & Refined-Sugar-Free Options

• Vegetarian

• Produce

  • 3/4 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Almond butter
  • 1/4 cup Molasses

• Pasta & Grains

  • 1 1/2 cup Gluten-free all purpose flour or erin's grain-free blend

• Baking & Spices

  • 1/2 cup Almond flour
  • 3/4 cup Arrowroot powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 cup Buckwheat flour
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 Sugar or granulated sugar, raw

• Dairy

  • 1/4 cup Butter

Found on meaningfuleats.com

Description

Ingredients

• 1 egg
• 1/2 cup brown sugar (or coconut sugar)
• 1/4 cup almond butter
• 1/4 cup molasses
• 1/4 cup butter, vegan butter, or shortening, softened
• 1 teaspoon cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup arrowroot powder
• 1/2 cup blanched almond flour
• 1/2 cup buckwheat flour (preferably from freshly ground buckwheat groats - I make the flour in the blender)
• or use:
• 1 1/2-1 3/4 cup gluten-free all purpose flour or Erins Grain-Free Blend
• Raw sugar or granulated sugar for rolling

Directions

• In the bowl of a stand mixer, or in a large mixing bowl, mix together the egg, sugar, almond butter, molasses, and butter until smooth and creamy.
• Add the remaining ingredients and mix thoroughly until combined. Refrigerate the dough for at least 2 hours, preferably overnight.
• Preheat the oven to 350F. Place about 1/2 cup of sugar in a bowl, if using. Scoop out 1 tablespoon balls of dough (dont make them bigger as the cookies tend to spread) and roll in the sugar. Place on a baking sheet.
• Bake for 9-11 minutes, until the edges are golden and the center has set. Cool on the pan for 2-3 minutes before moving to a wire rack to cool completely. Enjoy!
• Store leftovers in an airtight container.