Ginger Molasses Cookies (Gluten Free)
Created by Mikekey on November 2, 2013
- Servings: 12
- Prep Time: 1h
- Cook Time: 10m
- Recipe #10940
Ingredients
- 1/4 cup molasses
- 2 tablespoons maple syrup (or honey)
- 2 tablespoons coconut oil
- 1 1/2 cups almond flour, plus extra for dusting
- 1 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup crystallized ginger, finely chopped
How to Make
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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.
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Step 2: In a bowl, stir together almond flour, ground ginger, pumpkin pie spice, salt and baking soda.
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Step 3: Pour wet ingredients into dry and mix until fully blended. Fold in crystallized ginger. Refrigerate dough for 30 minutes.
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Step 4: Preheat oven to 350° F. Line a baking sheet with parchment paper.
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Step 5: Flour a working surface and rolling pin. Roll cookie dough out until about 1/4-inch thick.
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Step 6: Cut with desired shaped cookie cutters and place on prepared baking sheet.
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Step 7: Bake until golden brown, 10 to 15 minutes.
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Step 8: Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
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Step 9: Store in an airtight container for up to 1 week.
Nutritional Facts
- 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