Paleo Ginger Molasses Cookies
These delicious, dark, soft Paleo ginger molasses cookies are full of the aromatic flavors of ginger, cinnamon, cloves, and nutmeg.
Servings 20
Calories 111kcal
Equipment
- Baking Sheet
Ingredients
- 1/3 cup coconut sugar
- 1/3 cup backstrap molasses
- 1/4 cup coconut oil, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 3 tablespoons for additional coconut sugar rolling
Instructions
- In a large bowl, cream coconut oil, molasses, and coconut sugar together for 1 minute or until creamy, then add eggs and vanilla.
- In a medium-sized bowl, combine almond and coconut flour, ginger, cinnamon, baking soda, cloves, nutmeg, and salt. Slowly pour into the large bowl and stir until evenly combined. Place dough into the refrigerator and chill for 30 minutes or until cold.
- Preheat the oven to 350 degrees. Line an edged baking sheet with parchment paper, set aside.
- Place the additional 3 tablespoons of coconut sugar into a small bowl or plate and scoop the dough with a spoon and form into 1-1/2-inch balls and roll into the sugar. Place rolled dough onto the prepared baking sheet and slightly press the balls down.
- Bake the cookies in the preheated oven for 10 to 12 minutes or until the tops start to crackle. Cool completely on the baking sheet before removing.
Nutrition
Calories: 111kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 101mg | Potassium: 91mg | Fiber: 2g | Sugar: 6g | Vitamin A: 24IU | Calcium: 34mg | Iron: 1mg