Fall is in the air. Maybe not during the day’s which have still been quite warm for us. But when night comes, so does a chill that lingers well into the morning. Today when taking our puppy out for his 7am potty run I discovered that my shorts and flip flops weren’t quite sufficient.
I love fall. Its the most romantic time of the year. The food, the colors. Each year my desire to bake explodes out of control and I begin dreaming of cinnamon ginger and chai around the clock.
To kick off my itch to bake comforting desserts, I though I might share with you a healthier version of one of my favorites; Ginger Molasses Cookies.
This recipe is simple and uses Cashew Flour which is a more unique ingredient. I highly recommend ordering a bag from Nuts.com. Frankly I’m not even really sure where else you would find it! The Cashew flour from nuts.com is coarsely ground. It has a similar texture to say a bag of Bob’s Red Mill Almond Flour. I feel pretty confident due to this fact that you could make your own cashew flour and it would work well in this recipe. To do so simply pulse cashews in a high powdered blender or in a Coffee Grinder. Be careful not to over process to avoid the making of cashew butter.
These cookies have a strong caramel/molasses flavor. If you aren’t a fan of that dark rich flavor feel free to replace a portion of all of the Coconut Palm Sugar with a white granulated variety- Organic Cane, Or even Xylitol would work as a great fill in which would further reduce the glycemic load. Additionally the molasses can be replaced with honey- though in doing this the flavor may change quite a bit.
Ginger Molasses Cookies
2 Packed Cups Cashew Flour
1/2 Cup Coconut Palm Sugar
2 Tsp. Baking Powder
2 Tbs Starch (Potato, Tapioca or Arrowroot)
1 1/2 Tsp powdered dried Ginger
1 1/2 Tsp Cinnamon
1/8 Tsp Salt
2 1/2 Tbs Oil or Melted Butter (any variety)
3 Tbs Milk (any variety) or Water
2 Tbs Blackstrap Molasses
- Combine all ingredients in a large bowl and mix to create a wet sticky dough.
- Place dough into freezer for 30-45 minutes until no longer sticky.
- Preheat oven to 325 and place a sheet of parchment on a large cookie sheet.
- Using a Tablespoon scoop 12 balls of dough- gentle rolling each scoop into a ball in your hands before placing it on the cookie sheet. Spread the 12 cookie dough balls on the sheet so that they are evenly spaced.
- Bake 15- 16 minutes. Remove from oven and allow to cool.
If you’re in the mood to further jazz things up as I did you can drizzle a tiny bit of blackstrap molasses on the cooled cookies. You could also roll the cookie dough balls in additional Coconut palm sugar or finely diced candied ginger before baking.
Ps. My two books The Essential Gluten Free Baking Guides Part 1 & 2 are now both available in ebook form on the Triumph Dining website! They are full color and a really great deal.