These deliciously soft and chewy gluten-free cookies are a perfect smash-up of some of my favorite flavors; molasses and ginger. I was determined to find a healthier substitute for the holidays, and this recipe fits the bill.
With rich molasses flavor, and contrasting sweetness and spice, I think these molasses cookies are the ultimate festive treat! I bet Santa would like them too. Just sayin'.
INGREDIENTS:
- 2 cups almond flour
- 1/4 cup arrowroot starch/flour
- 6 tablespoons coconut flour
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1 large egg, gently beaten
- 1/3 cup raw honey
- 1/3 cup unsulphured molasses
- coconut sugar or unrefined cane sugar for rolling in (coconut sugar will not be as sweet as the cane sugar, and it'll also result in a darker cookie like pictured above)
DIRECTIONS:
1. Preheat oven to 375 degrees and adjust rack to middle position.
2. Whisk flours, cinnamon, baking soda, ginger and salt in a large mixing bowl.
3. Stir in egg, melted butter, honey and molasses until combined. let dough sit for 5 minutes.
4. Using a cookie scoop, scoop up dough and roll into a ball. Drop it into a small bowl with your rolling sugar, and roll the cookie around to coat.
5. Set the dough ball on a baking sheet lined with parchment paper. Continue with remaining dough. Bake for about 10 minutes, or until nicely golden. Cool for 10 minutes before devouring.
(These taste even better the next day).
Enjoy!
Makes approximately 18-20 cookies
(Adapted recipe from here)
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