Ahhh ginger molasses cookies may be my favorite. Yes, I’m rushing the holidays. Sorry about that but when you live a life as a blogger, I’ve been working on food jobs for Christmas for the past 3 months. I honestly feel late in posting this recipe. This cookie is tender yet crunchy. It’s not overly sweet but packed with ginger & molasses which screams holiday season. These freeze perfectly & make a wonderful cookie to share with friends & family. Totally vegan and gluten free so no worries about food allergies. Plus, I’ll be honest – these make your house smell like coming home for the holidays.
1/4 cup coconut oil, melted (I used Nutiva)
1/4 cup coconut sugar
3 tbl black strap molasses
1 flax/chia egg or flax egg
1.5 cups of almond meal
1/3 cup coconut flour
1 tsp baking soda
1/2 tsp ground cinnamon
2 inch nub of fresh ginger, peeled and roughly chopped
1/8 tsp salt
Preheat your oven to 350 degrees and line your baking sheet with a Silpat or parchment. Set that aside. In a small bowl blend 1 tbl of flax/chia meal or flax meal with 3 tbl of water. Stir and let that thicken up for 3 minutes. In a small mixing bowl, blend your flax egg, coconut oil and molasses. Whisk to combine.
In the meantime, add your almonds to your food processor and blend down to a ground flour (see photo). Then add your coconut flour, soda, ginger and salt. Pulse several times then add your wet ingredients. Blend until combined (see pic).
Your batter will be sticky but that’s perfect. Scoop out the dough with a tiny scoop and place the dough onto your baking sheet. I flattened the cookie with the palm of my hand to flatten a bit.
Bake for 13 minutes or until golden around the edges (each oven temperature varies so watch past 12 minutes). Remove and place the cookies on a cooling rack.
Once cooled, enjoy! Store in an airtight container.
Sunday: 9 outdoor miles running
Monday: 60 elliptical, 30 tm incline walking, weightlifting shoulders/legs
Tuesday: 10 outdoor miles
Nothing terribly exciting happening with my workouts. Planning on taking 2 rest days this week – one prior to my long run as it seemed really beneficial last week. Learning as I go with my recovering knee. 🙂
Make it a great day!
— Knead to Cook