May 8, 2020 Galit Gottlieb

Ginger-Molasses Cookies (V,GF)

1 ½ cup of unsalted roasted almonds

1 cup steel-cut oats (gives extra crunch)

1 tsp baking soda

1 tsp baking powder

¼ tsp fine-grained sea salt

1 tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground nutmeg

½ cup coconut or brown sugar

¼ cup solidified coconut oil

¼ cup molasses

1 tsp pure vanilla extract

  • Preheat oven to 350°F/180°C and spray (or line with silicone mats) 3 cookie sheets
  • In a processor or high-speed blender, blend almonds and oats into a flour
  • Pulse in spices and sugar
  • In a large bowl, combine oil, molasses, and vanilla
  • Slowly pour dry ingredients into the bowl of wet ingredients and blend together
  • Refrigerate for about 30-40 minutes
  • Form into 1½ or 2-inch balls and place on prepared pans
  • Bake for 10-13 minutes
  • Remove and cool before eating
  • Can be frozen and eaten directly from the freezer (or zapped in the microwave)