Before I went off gluten, one of my favorite cookies was an incredible chewy ginger cookie recipe that my sister and I would make together.
They were soft on the inside with a slightly crispy outside and the perfect cinnamon spicy flavor, and they were VERY popular in my family!
You can imagine my joy when I found this recipe. Soft. Chewy. Little crispy on the edges. And gluten free? It’s too good to be true! These are definitely on my top ten favorite gluten free cookies list!
You don't need so many weird flours. You just use almond butter and coconut flour.
Protein in the almond butter. Very basic ingredients. You guys, this is the probably healthiest cookie I've ever eaten.
They're so soft and chewyyy. Have them warm. With a glass of almond milk. Mmmm...
Chewy Ginger Molasses Cookies
From: Gourmade in the Kitchen
- 1 cup almond butter
- 3 Tablespoons molasses
- 2 eggs
- 2 teaspoons freshly grated ginger root (which I didn't have on hand, so subbed in extra dried ginger)
- 3/4 cup coconut sugar
- ¼ cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon ginger
- 3/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon sea salt
Preheat oven to 350 degrees.
Beat together the almond butter, molasses, eggs and freshly grated ginger until smooth.
Combine coconut sugar, coconut flour, baking soda, ginger, cinnamon, allspice, and salt.
Add the sugar and spice mixture to the almond butter mixture and stir until just combined.
Drop the dough by the rounded spoonfuls about 2 inches apart on the parchment-ed baking sheets.
Bake cookies, rotating baking sheets halfway through, until firm around the edges and starting to crack in the center (the cookies will looked slightly puffed but will flatten and crackle more as they cool), about 8-12 minutes. Cool 2 minutes on the baking sheets out of the oven then transfer the parchment paper with the cookies to wire racks to cool completely.