Ginger Molasses Cookies (Gluten Free)
Recipe: #10940
November 02, 2013
Categories: Desserts, Cookies, Christmas, Thanksgiving, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs Non-Dairy, Vegetarian, Cut Out, Spices, more
"A GF, vegetarian take on an old favorite. Prep time includes refrigeration time. Decorate with your favorite cookie icing, if desired. Makes 1 dozen."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (29.3 g)
- Calories 86.1
- Total Fat - 0.7 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 78.6 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 1.8 g
- Sugars - 7.7 g
- Protein - 2.1 g
- Calcium - 24.6 mg
- Iron - 1 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat the molasses in a sauce pan over medium heat until runny. Stir in maple syrup or honey and coconut oil; remove from heat. Let cool slightly.
Step 2
In a bowl, stir together almond flour, ground ginger, pumpkin pie spice, salt and baking soda.
Step 3
Pour wet ingredients into dry and mix until fully blended. Fold in crystallized ginger. Refrigerate dough for 30 minutes.
Step 4
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Step 5
Flour a working surface and rolling pin. Roll cookie dough out until about 1/4-inch thick.
Step 6
Cut with desired shaped cookie cutters and place on prepared baking sheet.
Step 7
Bake until golden brown, 10 to 15 minutes.
Step 8
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 9
Store in an airtight container for up to 1 week.
Tips
- Cookie cutters
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