Grain-free Soft Ginger Molasses Cookies

• Produce

  • 1 tsp Ginger, ground

• Condiments

  • 3 tbsp Coconut butter
  • 1/3 cup Maple syrup
  • 2 tbsp Molasses

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1 tsp Baking soda
  • 2 1/2 tsp Cinnamon, ground
  • 1/3 cup Coconut flour
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Other

  • sprinkles (optional

Found on therealfoodrds.com

Description

Ingredients

• 1 ½ cups almond flour
• ⅓ cup coconut flour
• 1 tsp. baking soda
• ¼ tsp. sea salt
• 2 ½ tsp. ground cinnamon**
• 1 tsp. ground ginger**
• 3 Tbsp. coconut oil, melted
• ⅓ cup maple syrup
• 2 Tbsp.molasses
• 1 egg or 1 flax egg (mix together 1 Tbsp. flaxseed meal + 3 Tbsp. water, let set for 10 minutes)
• 3 Tbsp. coconut butter
• Sprinkles (optional)

Directions

• Preheat oven to 375℉. Line cookie sheet with parchment paper.
• Combine all of the cookie ingredients in a bowl and mix until just combined.
• With a cookie scoop, drop dough onto baking sheet. Flatten slightly with a spatula or your fingers to form into a round cookie.
• Place in oven and bake for 10-12 minutes.
• Take out of oven and let set on baking sheet for 5 minutes.
• Melt coconut butter and drizzle over cookies. Tip: for a new jar of coconut butter, heat the entire jar in 30 second increments (or in a hot water bath on the stove) until able to stir. Stir well to combine all of the contents in the jar. This is important as oil separation may have occurred so you want to be sure that its mixed well - just like natural nut butters Top with sprinkles if desired. Remove cookies from pan and place on wire rack to cool and allow for coconut butter to harden. Store cookies in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.

Nutrition