The Perfect Molasses Cookie (Grain Free, Paleo, Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Honey, raw
  • 1/3 cup Molasses, unsulphured

• Baking & Spices

  • 2 cups Almond flour
  • 1/4 cup Arrowroot flour
  • 1 tbsp Baking soda
  • 1/2 tsp Celtic sea salt, coarse
  • 1 1/2 tsp Cinnamon, ground
  • 6 tbsp Coconut flour
  • 1 Sanding sugar, coarse

• Dairy

  • 8 tbsp Butter or 6 tablespoons ghee, unsalted

Found on deliciouslyorganic.net

Description

Ingredients

• 2 cups almond flour
• 1/4 cup arrowroot flour
• 6 tablespoons coconut flour
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon coarse Celtic sea salt
• 1 large egg, gently beaten
• 8 tablespoons unsalted butter or 6 tablespoons ghee, melted
• 1/3 cup raw honey
• 1/3 cup unsulphured molasses
• Coarse sanding sugar, maple sugar, or coconut sugar for rolling

Directions

• Preheat oven to 375ºF and adjust rack to middle position. Whisk flours, cinnamon, baking soda, ginger and salt in a large mixing bowl. Stir in egg, melted butter, honey and molasses until combined. Let dough sit for 5 minutes. Using a 1 1/2-inch cookie scoop, scoop a dough ball and drop it into a small bowl with your rolling sugar. Roll the cookie around (the dough will be a bit tacky and soft), then gently roll in your hands to form a ball. Set the dough ball on a baking sheet lined with parchment paper. Continue with remaining dough. Bake for 12 minutes. Cool for 10 minutes. Serve.

Nutrition