Ginger Molasses Cookie
  • Alaina Hinkle

Ginger Molasses Cookie

Ainsley takes the plate of these cookies & literally sticks her nose in them... she will not stop smelling them hahahah. She cracks. Me. Up. So needless to say these are oh so yummy!!! I am really happy to end cookie week with these, they are so stinkin easy. I have made these really quickly after dinner or in the morning before. They have a nice crunch on the outside & very chewy on the inside. They truly have ALL the smells of the holidays and ALL the taste. After dinner I let her have one... I mean her nose had been all over it & then I look over & all of a sudden a full cookie was back in her hand hahah, she has inhaled the first one so fast & was trying to move on to the second. When I looked at her, her face was priceless.. caught red handed or molasses handed :)

Benefits of Molasses-

1: Great bone booster-- source of calcium

2. Good for the blood-- source of iron

3. PACKED with potassium


1 1/2 cup almond flour

3 tbsp coconut flour

1/4 tsp baking soda

1/4 tsp cream of tarter

1/8 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 cup coconut sugar

1 egg

1/4 cup melted coconut oil

1/4 cup mild molasses

1 tsp vanilla extract


Makes 1 dozen cookies

Preheat oven to 375

1. In large mixing bowl, start to sift your almond flour, baking soda & coconut flour together into the bowl. ( linked a sifter here, so you can see also if you are unsure!) Sifting makes the flour much lighter & helps making sure that the flours & baking soda are very evenly dispersed for an even better bake. Then add in the cinnamon, ginger, cloves, salt, cream of tarter & coconut sugar. Whisk all the dry ingredients together until fully combined.

2. In a medium microwave safe bowl add in coconut oil & microwave for 30 seconds until fully melted. Then add in egg, molasses, vanilla & whisk together vigorously so that is fully incorporated. The oil should not be separated from the other ingredients, it should be somewhat creamy looking.

3. Then add in the wet ingredients to the try & fold in until completely mixed. Then you can either start to cook the cookies or refrigerate for an hour or 2. Personally I like to cover the bowl & let it refrigerate for a bit, but either way they are delicious!! I just like to let the flavors meld for a bit and harden the batter so they don't spread as much on the baking sheet.

4. Divide mixture into 12 cookies on a baking sheet with parchment or silpat. Then bake the cookies for 10-12 minutes depending on oven. Silpat cooks them a lot quicker, so always check bottoms. At about minute 5, take a large spoon & with the cookies still in the oven, press down on each of their tops so they flatten a bit, while still keeping a good thickness, this will ensure the look seen in the picture, then they will continue to get that beautiful crackling on the top when done.

5. Once cookies are done baking, let them sit for 10 minutes before digging in! ENJOY!

+Store in aluminum foil NOT container, it will make them too chewy, the perfect balance is putting in aluminum foil to insure crispness. Also they do taste fabulous after being refrigerated too. Store for 5 days in aluminum & 7 days in refrigerator.

ALSO the pretty cards in this picture are from the company Oakum_co. They are a local company in STL & make amazing handmade cards! These are part of the cookie week giveaway this week.

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