Thank you so much to Kevin Osburn for sharing your OMazing recipe for Ginger Molasses Cookies. These cookies are gluten free, vegan, and soo yummy! We hope you enjoy them as much as we do!
Soft & Chewy Ginger Molasses Cookies
1 cup raw cashews or almonds (or combination )
4 Tablespoons coconut flour ( add as needed to firm dough )
1 Tablespoon ground ginger
1 Tablespoon minced fresh ginger
1 Tablespoon minced candied ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
4 Tablespoons softened coconut oil
2 Tablespoons black strap molasses
1/4 cup maple syrup
Coconut sugar for decorating ( optional )
With the fresh and candied ginger you can play with the amounts depending on how much you like ginger.
The dough will be wet and sticky. I spray the spoons with cooking spray to help the dough release to the baking sheet.
In a food processor, add the nuts and pulse until finely chopped and almost flour consistency.
Add the rest of the dry ingredients and pulse to combined.
Add in the fat and maple syrup and pulse to combined, until a dough is formed. ( I move the dry ingredients to a stand mixer for this part )
Scoop out the dough with on a lined baking sheet. (I use parchment paper)
Bake in a 350 degrees Fahrenheit for 8-10 minutes. (I use 8 minutes to keep the middle soft)
If desired, sprinkle with coconut sugar.
Store in an airtight container for up to one week.