Ginger Molasses Cookies. (Grain/Egg & Refined Sugar Free)

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

1. Combine all ingredients in a large bowl and mix to create a wet sticky dough.
2. Place dough into freezer for 30-45 minutes until no longer sticky.
3. Preheat oven to 325 and place a sheet of parchment on a large cookie sheet.
4. 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.
5. 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.

-Brittany-

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.