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Wednesday, 6 March 2013

Grain Free Molasses Spice Ginger Cookies

Since starting to eat grain free, I have been on the search for a grain free cookie that even somewhat resembles a grain based cookie. Having had so much success with other grain free baking, cookies have left me somewhat disappointed. This blog came up on a Pinterest search, so I decided to give cookies another go. Pretty glad I did!! It is the most “cookie-like” grain free cookie I have baked to date! I added a bunch more spices, as I was craving a somewhat “spicier” cookie. The original recipe can be found here:
I am looking forward to experimenting with this recipe!!

Grain Free Molasses Spice Ginger Cookies

1½ cups almond flour
2 Tbsp coconut oil, softened
¼ cup organic maple syrup
1 Tbsp blackstrap molasses
1 tsp ground ginger
1 tsp finely grated fresh ginger (kitchen rasp is AWESOME for this)
¾ tsp cinnamon
1/8 tsp cloves
1/8 tsp allspice
¼ tsp fresh grated nutmeg (using rasp again!)
⅛ Tsp fine sea salt
¼ tsp baking soda
2 Tbsp coconut sugar to roll cookies in

Mix all ingredients together well (except optional coconut sugar) and place dough in fridge to firm up.
Roll into balls and flatten with bottom of glass or fork to desired thickness, mine were about 1 cm thick.
OPTIONAL STEP: roll balls in coconut sugar before flattening, it does make them easier to flatten!
Bake in 350F oven for 10-12 minutes for soft cookies, increase cooking time if you want a crispier cookie, but be careful not to over bake, almond flour burns easily. (Mine were in the oven for approx 14 minutes; they are still somewhat soft on the inside)
Cool on pan for 5 minutes, and remove to a cooling rack until fully cooled.

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