Soft Paleo Ginger Molasses Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Blackstrap molasses

• Baking & Spices

  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 2/3 cup Coconut flour
  • 6 tbsp Palm sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1/4 cup Cashew butter, smooth

Found on paleorunningmomma.com

Description

Ingredients

• 2 large eggs
• 3 tbsp coconut sugar (use a bit less if you dont want a very sweet cookie*)
• ¼ cup blackstrap molasses
• 1 tsp pure vanilla extract
• ¼ cup smooth cashew butter
• ¼ cup coconut oil, melted and cooled
• ⅔ cup coconut flour
• 1 and ½ tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp baking soda
• pinch of salt
• a few tbsp coconut sugar for dipping - **optional

Directions

• Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper
• In a large bowl, whisk together the eggs, coconut sugar, molasses, vanilla, cashew butter, and coconut oil until very smooth
• In a separate bowl, combine the coconut flour, ginger, cinnamon, baking soda and salt and mix
• Now slowly mix the dry ingredients into the wet until a sticky dough forms. Chill the cookie dough for about 5 minutes to allow it to firm up enough to roll into balls.
• Roll the dough into 1.5 inch balls and then roll in the coconut sugar**
• Place each ball on the cookie sheet and flatten to about ½ inch thickness before baking.
• Bake in the preheated oven for 8-10 minutes, until the tops crack. They wont seem set yet but theyre perfect!
• Remove from oven, cool on baking sheet for 2-5 minutes before transferring to wire racks to cool completely before serving. Enjoy!