Paleo cookbook recipes

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

1. Preheat the oven to 350В°F. Line a sheet pan or cookie sheet with parchment paper.
2. 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.
3. In a small mixing bowl, combine the coconut flour, ginger, cinnamon, baking soda, salt and cloves.
4. Add the dry ingredients to the wet ingredients, and mix until well incorporated.
5. 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.
6. 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!