Meet my new all-time fave Christmas cookies: These Grain Free Molasses Beauties!
If you tried my grain-free snickerdoodles from 2 posts back you’re familiar with this pillowy dough that makes the healthiest and tastes grain free, vegan cookies.
For this molasses version, I added molasses and changed up the spices a bit, but the perfect texture remains!
Not only is molasses festive in December, it also packs a healthy dose of iron, a mineral many of use (especially women) are often deficient in 😉
There’s nothing like a cookie warm from the oven, however, these treats are equally delicious, chilled with this buttercream or drizzled with melted dark chocolate.
You’re just a handful of ingredients away from some epic holiday deliciousness, that also happens to score BIG nutrition points!
Grain Free Molasses Cookies (Vegan & Oil Free too)
Makes 14-16 small-medium cookies
1/2 c almond flour
1/2 c tapioca
1/2 c green banana flour
2 tsp baking powder
1 tsp ground ginger or 1 drop ginger oil for a stronger ginger flavor
Pinch sea salt
1/4 c date sugar
1/4 c almond butter
1/4 c maple syrup
3 tbsp Blackstrap molasses
2-3 tbsp applesauce or pumpkin to bind, if needed
Coating (optional): coconut sugar
*Variation: For Cardamom Molasses Cookies add 1 drop cardamom essential oil or 2 tsp ground cardamom
Mix the 3 flours and date sugar together in a large bowl.
Mix the almond butter, maple syrup together in a small sauce pan and cook over low heat until smooth. Add the essential oil.
Pour into bowl with dry ingredients and mix well. Scoop and roll into balls. Immediately coat in cinnamon sugar.
Arrange on a parchment lined sheet pan and flatten to 1.5 to 2 inches in diameter.
Bake at 350 degrees for 8-10 minutes, or until cookies are golden on the bottom.
Cool completely before handling.