These cookies have the holiday season written all over them. They are soft, wonderfully spiced, and lightly sweet. Simply put, they are delicious and truly addictive.
I am not 100% sure that molasses is paleo-friendly, but let’s go with it for now. If you’re strict about this, you could replace it with honey, but the resulting cookie will miss that “molasses-y” undertone.
I am excited to adapt this recipe in the creation of my first-ever paleo-friendly gevulde speculaas next month. Watch this space!
PALEO GINGER-MOLASSES SPICE COOKIES (gluten-, grain-, dairy-, refined sugar-free)
makes 24 cookies
- 120 g (1 cup) almond flour
- 125 g (1 cup) tapioca starch
- 4 tablespoons coconut flour
- 2 teaspoons bicarbonate of soda (baking soda)
- 2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla powder
- 1/2 teaspoon sea salt
- 120 g (3/4 cup) melted coconut oil
- 130 g (6 tablespoons) raw honey, softened
- 1 tablespoon blackstrap molasses
- 1 large egg
- coconut sugar (optional)
1. In a bowl, mix together the dry ingredients.
2. In another bowl, mix together the wet ingredients.
3. Add the dry to the wet ingredients and stir until well combined.
4. Chill the mixture for 30 minutes. Meanwhile, preheat oven to 180 C (350 F).
5. Divide the mixture into 24, and shape into balls. Roll each ball in coconut sugar, if using, and transfer to a baking sheet lined with parchment/liner, leaving ~5 cm (2 inch) space between each ball.
6. Bake in the middle of the preheat oven for 15 minutes, or until lightly brown and crackly on top.
7. Let sit on the baking sheet for a couple of minutes, and then transfer to a wire rack to cool. Enjoy!