Ginger Molasses Cookies

Yield: 1 to 1 1/2 dozen cookies

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 350° F. Line a baking sheet with parchment paper.

Heat the molasses in a sauce pan over medium heat until runny. Stir in maple syrup or honey and coconut oil; remove from heat.

In a bowl, stir together almond flour, ground ginger, pumpkin pie spice, salt and baking soda. Pour wet ingredients into dry and mix until fully blended. Fold in crystallized ginger. Refrigerate dough for 30 minutes.

Flour a working surface and rolling pin. Roll cookie dough out until about 1/4-inch thick. Cut with desired shaped cookie cutters and place on prepared baking sheet.

Bake until golden brown, 10 to 15 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Each of 18 cookies: 90 cal, 6g fat (1.5g sat), 0mg chol, 55mg sodium, 8g carb, 1g fiber, 2g protein

Recipe by PCC Natural Markets

Learn more about our recipes. View guidelines »

More about: alternative sweeteners, cookies, ginger, molasses

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