My daughter-in-law, Rachael Breneman made these and wow! They were delicious - and healthy!
Recipe by Detoxinista at http://detoxinsta.com/2012/10/grain-free-ginger-cookies/
Recipe by Detoxinista at http://detoxinsta.com/2012/10/grain-free-ginger-cookies/
Prep time: 40 min. Cook time: 10 min. Total time: 50 min.
These cookies are made with protein-rich almond flour and blackstrap molasses. They are loaded with iron, calcium, copper, magnesium, and potassium. They are sweetened naturally with pure maple syrup, rather than sugar, and they are free of eggs and dairy for those who have food sensitivities to those foods. These are soft and chewy cookies, but if you like them more crispy, press them into flatter shapes with the bottom of a glass before baking, and increase the baking time.
These cookies are made with protein-rich almond flour and blackstrap molasses. They are loaded with iron, calcium, copper, magnesium, and potassium. They are sweetened naturally with pure maple syrup, rather than sugar, and they are free of eggs and dairy for those who have food sensitivities to those foods. These are soft and chewy cookies, but if you like them more crispy, press them into flatter shapes with the bottom of a glass before baking, and increase the baking time.
1 1/2 cups almond flour
2 Tbsp. coconut oil, softened
1/4 cup pure maple syrup
1 Tbsp. blackstrap molasses
1 Tbsp. blackstrap molasses
2 tsp. ground ginger
1/8 tsp. sea salt
1/4 tsp. baking soda
1. Combine all ingredients in a medium bowl, and mix until a thick batter is formed. Chill batter for 30 minutes in the fridge. This will make the batter nice and firm before scooping.
2. Preheat oven to 350 degrees, and drop the batter by rounded tablespoons onto a baking sheet lined with parchment paper. A small scoops works real well and is a time saver. Use the bottom of a glass to press down slightly on the top of each cookie (the thinner the more crisp, but if you want a soft and chewy cookie, a thickness of 1/4" would be about right.
3. Bake dough 8-10 minutes until firm around the edges, but still soft in the center.
4. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving. Yum!!!
1. Combine all ingredients in a medium bowl, and mix until a thick batter is formed. Chill batter for 30 minutes in the fridge. This will make the batter nice and firm before scooping.
2. Preheat oven to 350 degrees, and drop the batter by rounded tablespoons onto a baking sheet lined with parchment paper. A small scoops works real well and is a time saver. Use the bottom of a glass to press down slightly on the top of each cookie (the thinner the more crisp, but if you want a soft and chewy cookie, a thickness of 1/4" would be about right.
3. Bake dough 8-10 minutes until firm around the edges, but still soft in the center.
4. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving. Yum!!!
