Ginger Molasses Cookies

Hey, hey! Happy Holidays! 🎄

I have an AMAZING NEW holiday cookie recipe for you today. It’s so easy and they are SO good. They’re Mountain Man approved with their zesty ginger bite and sweet molasses finish. Yes, it does have some sugar. But you could sub with date sugar, though I have not tried this.

These are soft and chewy an OH SO moist! They stay fresh for days… not that they’ll last that long!

I know I have been absent from my blog… but I am still working on my series of novels. Getting close to finishing Book Three and it’s really going well! But it’s hard to do both the food blog and focus on my writing and all the promotion involved. I am self-published and it is a TON of work. Not complaining just letting ya’ll know what’s been happening.

So without further ado, here is the recipe.

ingredients

• ½ cup raw almond butter

• ¼ cup brown sugar (or coconut sugar)

• 1 flax egg (1 TBS ground flax + 3 TBS water

• 2 TBS light molasses

• ¼ cup unsweetened plant milk (I used soy)

• 1 cup blanched almond flour

• ½ cup all purpose flour (I used Bob’s Red Mill 1:1 Gluten-Free Blend)

• 1 tsp baking soda

• 2 tsp ground ginger root

• 1 tsp cinnamon

• pinch ground cloves

method

1. Preheat oven to 350° F.

2. Line a cookie sheet with parchment paper.

3. Combine the almond butter, sugar, flax egg, vanilla, and molasses in a mixing bowl and mix with a hand mixer until light and fluffy. If you don’t have a hand mixer, use a whisk. But the mixer works best.

4. Add the remaining dry ingredients and mix well. It will be thick and STICKY. I used a wooden spoon for this step. If the mixture seems a bit too soft, add a tablespoon or two of extra flour. You should be able to roll them into balls.

5. Add love! ❤️

6. Using a small ice cream scoop, create 12 equal sized, level scoops, rolling each scoop into a ball between your hands (it helps if your hands are slightly wet to prevent sticking). NOTE: I use THIS SCOOP which makes the job a lot easier. Also, it helps to spray the scoop with a small amount of oil to prevent the dough from sticking to it. Like I said, it’s a very sticky dough!

7. (optional) Roll the balls in some crystalized sugar before placing on the baking sheet. I used unbleached organic sugar.

8. Place each ball on the cookie sheet, making sure to evenly space them with at least 1.5” between.

9. Flatten them down just a bit. They will spread out when they bake.

10. Bake for 12-14 minutes.

11. Let cool before removing from cookie sheet. They will be very fragile until they cool a bit.

Makes 12 scrummy holiday cookies. Enjoy!

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