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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.
SWOOOON!
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
Ingredients:
1/2 c almond flour
1/3 c tapioca
1/2 c cassava flour (or green banana flour)
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger or 1 drop ginger oil for a stronger ginger flavor
Pinch sea salt
1/4 c date or coconut sugar
1/3 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
Method:
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.
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.
Store refrigerated.
