Ginger Molasses Cookies. (Grain/Egg & Refined Sugar Free)

Ginger Molasses Cookies. (Grain/Egg & Refined Sugar Free)

Fall is in the air. Maybe not during the day's which have still been quite warm for us. But when night comes, so does a chill that lingers well into the morning. Today when taking our puppy out for his 7am potty run I discovered that my shorts and flip flops weren't quite sufficient.

I love fall. Its the most romantic time of the year. The food, the colors. Each year my desire to bake explodes out of control and I begin dreaming of cinnamon ginger and chai around the clock.

To kick off my itch to bake comforting desserts, I though I might share with you a healthier version of one of my favorites; Ginger Molasses Cookies.

This recipe is simple and uses Cashew Flour which is a more unique ingredient. I highly recommend ordering a bag from Nuts.com. Frankly I'm not even really sure where else you would find it! The Cashew flour from nuts.com is coarsely ground. It has a similar texture to say a bag of Bob's Red Mill Almond Flour. I feel pretty confident due to this fact that you could make your own cashew flour and it would work well in this recipe. To do so simply pulse cashews in a high powdered blender or in a Coffee Grinder. Be careful not to over process to avoid the making of cashew butter.

These cookies have a strong caramel/molasses flavor. If you aren't a fan of that dark rich flavor feel free to replace a portion of all of the Coconut Palm Sugar with a white granulated variety- Organic Cane, Or even Xylitol would work as a great fill in which would further reduce the glycemic load. Additionally the molasses can be replaced with honey- though in doing this the flavor may change quite a bit.

Ginger Molasses Cookies.

Ingredients

  • 2 Packed Cups Cashew Flour
  • 1/2 Cup Coconut Palm Sugar
  • 2 Tsp. Baking Powder
  • 2 Tbs Starch (Potato, Tapioca or Arrowroot)
  • 1 1/2 Tsp powdered dried Ginger
  • 1 1/2 Tsp Cinnamon
  • 1/8 Tsp Salt
  • 2 1/2 Tbs Oil or Melted Butter (any variety)
  • 3 Tbs Milk (any variety) or Water
  • 2 Tbs Blackstrap Molasses

Instructions

  1. Preheat oven to 350 degrees
  2. Combine dry ingredients in a bowl.
  3. Add the wet ingredients in with the dry ingredients, and mix.
  4. Shape cookies into balls.
  5. Place on a cookie sheet lined with parchment paper.
  6. Flatten cookies out with your palms.
  7. Cook for 12 minutes.

Notes

If you're in the mood to further jazz things up as I did you can drizzle a tiny bit of blackstrap molasses on the cooled cookies. You could also roll the cookie dough balls in additional Coconut palm sugar or finely diced candied ginger before baking.

http://brittanyangell.com/ginger-molasses-cookies-grainegg-refined-sugar-free/

Ps. My two books The Essential Gluten Free Baking Guides Part 1 & 2 are now both available in ebook form on the Triumph Dining website! They are full color and a really great deal.

Brittany Angell

18 comments | Leave your own

  1. Ellen (Gluten Free Diva)

    These look too good for words. Ya' done good. Gonna try with almond flour as I have no cashew flour on hand!

  2. Deanna

    Looks delicious. And, good to know about the texture of the cashew flour. I just may try making my own. :)

  3. bitt

    I do miss ginger cookies. These look perfect for this time of year. I am curious to maybe try yacon syrup instead of molasses since it's lower glycemic (and xylitol instead of sugar). If I can get my hands on that and I make these I will let you know.

  4. Lisa Purple-icious

    Hi! I'd like to know about almond flour substitution as well. And what about coconut flour…? Thanks! : )

  5. Erin

    These look really good. I'd like to try them but cannot have the molasses. Any ideas for a substitute?
    Thanks.

  6. brooke @B & the boy!

    I thought these looked amazing when you first posted them. I am now in love with them and the idea of cashew flour. Awesomeness.

  7. Jayleen

    I love using Yacon Syrup - I get mine from Amazon Therapeutics (my co-op carries it from them too) or I order it - it's amazing!
    http://amazonmedicine.com/Yacon-Syrup-p-16178.html

  8. Beth @ Tasty Yummies

    YUM! These look incredible! I am with you once the fall starts (actually even before) all I want to do is bake delicious treats with pumpkins, apples, cinnamon, etc. - I cannot get enough!

  9. jessica

    Great recipe! I used 1 cup of almond flour and 1 cup of cashew flour - both ground myself in the cuisinart. I also increased the ground ginger to 1T and decreased the sugar to 1/3 c (I used sucanat). Next time I'm going to see if I can go down to 1/4c - I love the spicy cookie!

    They also hold together really well so are good for those occasions when we need to bring a plate of cookies.

    Thank you!

  10. Laureen @FoxKitchen

    I think molasses cookies are perfect for cooler weather. Love the idea of using cashew flour to make them grain free!

    Pinned, shared on Facebook and adding to my MMM Must-Make-Monday series :)

  11. Carrey

    These are delicious! I didn't read the comments, so I used a mix of almond and pecan flour. I noticed that they were not flattening during cooking, so I flattened them with the bottom of a glass halfway through cooking. It worked well! Now I'm having trouble keeping the other firefighters away from them!

  12. Kathryn

    Hi, it looks like the cooking instructions have disappeared?! I would love to try this recipe with ground sunflowers! X

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