Craving a guilt-free, mouthwatering cookie that'll transport your taste buds to a world of warm, spicy goodness? Look no further than these irresistible Paleo Ginger Molasses Cookies! Imagine biting into a soft, chewy cookie packed with rich, aromatic spices that dance on your palate - all while staying true to your healthy lifestyle. These gluten-free, grain-free delights are about to become your new obsession, proving that clean eating doesn't mean sacrificing flavor or indulgence!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: Paleo
Serves: 24 cookies
Ingredients
- 2 cups almond flour
- 1/4 cup coconut sugar
- 1/4 cup molasses
- 1/4 cup coconut oil, melted
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground cloves
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 2 cups of almond flour, 1/4 cup of coconut sugar, 1 tsp of baking soda, 1 tsp of ground ginger, 1 tsp of cinnamon, 1/2 tsp of salt, and 1/4 tsp of ground cloves. Stir the dry ingredients together until they are well mixed.
- In a separate bowl, mix together 1/4 cup of molasses and 1/4 cup of melted coconut oil. Ensure that the coconut oil is not too hot, as this could cook the eggs if added later.
- Add the wet ingredients to the dry ingredients. Stir until the mixture is fully combined and forms a dough. The dough should be slightly sticky but manageable.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart as they will spread while baking.
- Once all the dough is on the baking sheet, gently flatten each ball with the palm of your hand or the bottom of a glass to about 1/2 inch thick.
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and the tops are slightly cracked. Keep an eye on them to prevent over-baking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Paleo Ginger Molasses Cookies with a cup of tea or coffee, or store them in an airtight container for later enjoyment!
Tips
- For perfectly uniform cookies, use a cookie scoop or tablespoon to ensure consistent sizing.
- Make sure your coconut oil is just melted and not hot to prevent any potential ingredient separation.
- Don't skip flattening the cookie balls - this helps create that classic, crackly cookie top.
- For extra moisture, store cookies with a small piece of bread in the container to keep them soft.
- If the dough feels too sticky, refrigerate for 15-20 minutes before shaping.
- For a more intense ginger flavor, consider adding a small amount of fresh grated ginger to the wet ingredients.
- Allow cookies to cool completely on the wire rack to develop the best texture.
- These cookies freeze beautifully - store in an airtight container for up to 3 months.
- For a festive touch, sprinkle a little extra coconut sugar on top before baking for a sparkling finish.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 8g
Protein: 2g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
