Ingredients

The following ingredients have 24 Servings
  • 3½ cups almond flour
  • 1 tsp  baking powder
  • 1 TBSP fresh ginger ((grated, or 1 tsp powdered ginger))
  • 4 tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • ½ tsp  salt
  • ¼ cup coconut flour
  • 2 large eggs
  • ¼ cup butter ((or coconut oil, melted))
  • 12 pitted dates
  • ¼ cup almond milk
  • 1/3 cup organic blackstrap molasses ((or unsulphured molasses))
  • ¼ cup coconut sugar ((optional))

Instruction

  • In a medium-sized mixing bowl or stand mixer, mix together the almond flour, baking powder, ginger, cinnamon, cloves, nutmeg, salt, and coconut flour.
  • In a blender blend the eggs, melted butter or coconut oil, dates, almond or coconut milk, and molasses.
  • Mix the wet ingredients into the dry ingredients with a hand mixer or stand mixer. The dough should be thick enough to form balls, but not quite as thick as playdough.
  • Refrigerate dough for at least 15 minutes to let harden slightly. This will make it easier to form for baking.
  • Preheat oven to 350°F.
  • Carefully roll the dough into 1 inch balls. A cookie scoop can help with portioning.
  • If using sugar, roll the dough in a light coating of sugar for texture and to help prevent sticking.
  • Place dough on a baking sheet lined with a silicone mat or parchment paper. Flatten the cookies with the bottom of a glass or measuring cup if desired.
  • Bake cookies for 15 minutes. Halfway through baking, remove from oven and make marks with a fork, if desired. (if you didn't already flatten them before baking). This step is completely optional but creates the look of traditional molasses cookies.
  • Remove from oven and let cool for 10 minutes before carefully removing from baking sheet onto a cooling rack or wire rack.
  • Enjoy! Store any leftovers in an airtight container at room temperature.