May 8, 2020 Galit Gottlieb

Ginger-Molasses Cookies (V,GF)

1 cup almond flour (I blend 1 cup of unsalted, roasted almonds)

1 cup oat flour (I blend 1 cup of steel-cut oats, which gives the cookies a tiny bit of crunch)

1 tsp baking soda

1 tsp baking powder

¼ tsp salt

1 tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground cloves

¼ cup solidified coconut oil

½ cup coconut or brown sugar

¼ cup molasses

1 tsp pure vanilla extract

  • Preheat oven to 350 degrees and line baking pan
  • In a processor or high-speed blender, blend almonds and oats into a flour
  • Add spices and sugar
  • In a large bowl, blend oil, brown sugar, molasses, and vanilla
  • Slowly pour dry ingredients into the wet ingredients and stir to combine
  • Refrigerate for about 30-40 minutes
  • Roll the dough into 1½ or 2-inch balls
  • Place on pan and bake for 10-13 minutes
  • Remove and cool before eating