Here is a delicious grain free holiday cookie! I mean…it is so delicious you can’t just have one. Truly addictive. These cookies have a great combination of brown sugar and molasses which marries well with the spices of cinnamon, ginger and nutmeg. The flavor is rich, spicy and has a soft, fluffy texture. I literally need to hide these away in a cabinet, otherwise these cookie creations would be gobbled up in one sitting. A popular holiday treat to create for friends and family.

 

“Slow as molasses” becomes apparent when you reflect on molasses viscous and syrupy texture. It has a distinct bittersweet flavor. It is best to go with unsulphured molasses due to sensitivities in people with this chemical not removed. This has a cleaner and clarified taste. Blackstrap molasses is a sweetener that is actually good for you due to it’s nutrient profile. Unlike refined white sugar and corn syrup, which are stripped of nutritional properties and shown to cause health problems in sensitive individuals, molasses is a healthful sweetener that contains numerous and significant amount of variety of minerals that promote overall healthy functions in the body. These minerals include iron, manganese, calcium, potassium, magnesium and copper.

 

Serves: 30-35

 

INGREDIENTS:

1 cup coconut flour

1/3 cup almond meal/flour

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp ground cinnamon

1 tsp ginger

1/4 tsp nutmeg

1/3 cup extra virgin olive oil

1/4 cup Blackstrap molasses

3/4 cup brown sugar, dark or light

3 eggs, free range local

 

INSTRUCTIONS:

Preheat oven to 325 degrees.

Line cookie sheets with either parchment paper or a silpat to reduce any sticking or burning.

In a separate bowl, medium, combine flours, salt, baking soda, and spices. Blend together with a whisk. Set aside.

With a hand or stand up mixer, beat together the butter and sugar. Add the olive oil and molasses until incorporated.

Add the eggs, one at a time, until blended with each addition.

Add the dry mixture, in small increments, into the wet ingredients. Make sure it mixes well together. Wait about 5-10 minutes before scooping as the coconut tends to easily absorb. If a little dry add a bit more olive oil, or tbsp water.

Scoop the batter onto the cookie sheets about an inch apart. Measure the same amount for each cookie for even temperature cooking. Although i did shape the cookies, there is no need too.

Bake the cookies for about 17-20 minutes, or until light browned. They are ready when nicely browned.

Let cool. Serve and enjoy!

For storage purposes, store in an airtight container on a kitchen counter. If making in advance, for a few days, store in the refrigerator. For freezer, lasts up to a few months. let thaw in refrigerator.

 

NUTRITIONAL VALUE: Calories 54; Total Fat 3.8g; Cholesterol 14mg; Sodium 54mg; Total Carbohydrates 4.9g; Sugars 3.7g; Protein 1g; Calcium 2% and Iron 2%.

 

 

 

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