Molasses Ginger Cookies
Parchment paper, for lining the sheet pan or cookie sheet
Вј cup organic unsulfered molasses
5 dates, pitted and pureed with 2 tablespoons water
3 large eggs
2 tablespoons coconut oil or ghee, melted
1 teaspoon vanilla extract
2/3 cup coconut flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
ВЅ teaspoon sea salt
Вј teaspoon ground cloves
- Preheat the oven to 350В°F. Line a sheet pan or cookie sheet with parchment paper.
- With a hand mixer, in a food processor or by hand, combine the molasses, date paste, eggs, coconut oil or ghee, and vanilla in a medium-size mixing bowl.
- In a small mixing bowl, combine the coconut flour, ginger, cinnamon, baking soda, salt and cloves.
- Add the dry ingredients to the wet ingredients, and mix until well incorporated.
- Using your hands or a tablespoon, form the dough into balls about the size of a golf ball. Place the dough balls on the sheet pan and flatten them with the bottom of a glass or another flat surface (grease the bottom of the glass with coconut oil to prevent sticking) so that they are about 1вЃ„4 inch thick.
- Bake the cookies for 9 to 11 minutes, or until they puff up slightly browned. Enjoy!
NOTE: If you don’t have coconut flour, you can use almond flour instead. Just decrease the number of eggs to one and use 1½ cups of almond flour in place of the coconut flour.
VARIATION: Adding a teaspoon or two of freshly grated ginger would bring a welcome kick to these cookies!
