Gluten-free Molasses Cookies: The Holiday Series

I’m clearly biased because of my preference of baked goods, but I mean it… this recipe is to die for. Inspired by a memory with my dear friend Devon, these cookies HAD to be made. In 2017, Devon and I spent an afternoon making macarons and ginger molasses cookies–as much as I love macarons (I mean it… they’re one of my favorite pastries of all time), the ginger molasses cookies stole. the. show. To say that they were addictive would be an understatement, and everyone who ate them would agree. You cannot have just one…And you can’t even have just two or three (oops). Needless to say, this was one recipe that I felt passionate about making healthier.

It’s made to be gluten-free and I’ve provided my calculation of the basic nutritional contents below

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warning… the cookie dough needs to sit in the refrigerator for an hour, so I’d suggest running an errand, going to the gym, making your next dish, or taking a good snooze to pass the time.

Prep Time: 15 minutes (+1-1.5 hour to set in the fridge)
Bake Time: 10-12 minutes
Total Time: 1.5 – 2 hours

Ingredients

  • 2.5 cups almond flour
  • 1 Tbsp ground flaxseed
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1/4 tsp of salt
  • 2 eggs
  • 2 Tbsp of melted butter
  • 1/4 cup of raw honey
  • 1 tsp of vanilla
  • 3 Tbsp of molasses
  • 1/3 cup of cane sugar (optional)

Directions

  1. Preheat oven to 350 degrees and line baking sheet with parchment paper
  2. Mix together the almond flour, ground flaxseed, baking soda, spices, and salt in a medium mixing bowl
  3. Mix together the eggs, melted butter, honey, vanilla, and molasses in a small mixing bowl
  4. Add the wet ingredients to the dry ingredients and mix until smooth
  5. Cover with saran wrap and refrigerate for one hour
  6. Roll dough into roughly 1 inch balls and roll in cane sugar (this is completely optional, and I did some with and some without to experiment… In my opinion rolling in sugar makes them look prettier, but the taste is not all that different. Weigh your options people…)
  7. Bake for 10-12 minutes and let cool for 10-15 minutes. Keep in mind, these cookies are best slightly underdone. They also stay softer this way (:

 

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Inspired by a happy memory, I hope that these healthier cookies will make you the new office favorite, new family favorite, or will simply satisfy your holiday sweet tooth. They are simple to make and a personal favorite of mine. Let me know what you think with a comment below, and I hope you love them as much as I do (: