Healthier Ginger Molasses Cookies

• Vegetarian

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Unsulfured molasses

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 2 tsp Baking soda
  • 1 pinch Black pepper, Cracked
  • 1 tsp Cinnamon, ground
  • 3/4 cup Coconut sugar
  • 2 cups Flour
  • 1/2 tsp Sea salt

• Dairy

  • 1/4 cup Butter, unsalted

Found on thehealthymaven.com

Ingredients

• 1/4 cup unsalted butter, softened
• 3/4 cup coconut sugar (reserve 1/4 cup for rolling)
• 1/4 cup unsulfured molasses
• 1 large egg
• 2 cups flour (I used gluten-free*)
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 2 teaspoons ground ginger
• pinch of cracked black pepper

Directions

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment or a silicone mat.
• Combine butter and 1/2 cup coconut sugar.
• Add in molasses and egg and stir until well combined.
• In a separate bowl combine flour, baking soda and spices.
• Add wet ingredients to dry until well combined.
• Add remaining 1/4 cup coconut sugar to a bowl.
• Roll dough into 20-24 balls and roll each one in coconut sugar.
• Place on baking sheet and flatten firmly with palm.
• Bake for 8-10 minutes (8 for softer cookies and 10 for crispy).
• Repeat until all cookies have been baked (about 12 per tray)
• Let cool on sheet for 5 mins before removing to cool on a wire rack.
• Will keep for up to 5 days in an airtight container.

Nutrition