Gingerbread Cookies

It’s never too early to be thinking about the holidays. That’s a lie. It is WAY to early. I’m still enjoying summer and I refuse to fast forward to the holiday season. It’s a season, not an epic.

That being said, anytime you use molasses in something, it invariably ends up tasting like gingerbread. So, for all you paleo folks who will be missing gingerbread during this holiday season, fret not. These will certainly do the trick.

Gingery perfection!

As far as sweeteners go (none are ideal, but if you need a fix…) unsulfured blackstrap molasses is pretty AWESOME. It’s loaded with great nutrients like B-vitamins, Iron, Potassium, Manganese, Magnesium, and Folate. 

 

Gingerbread Cookies

1/2 c. blackstrap molasses
4 eggs
1/2 tsp. vanilla extract
1/4 tsp. sea salt
1/2 c. coconut oil, room temp or melty (you can also use 1/2 : 1/2, coconut oil : butter, or all butter)
3/4 c. coconut flour
1/4 c. crystallized ginger, diced small
1 tsp. cinnamon
1/2 tsp. ground ginger

Preheat oven to 375 degrees F.

  1. In a medium-sized bowl, beat the molasses, eggs, vanilla, salt, and coconut oil together. Then add the flour and spices and mix well. Let mixture sit for 5 minutes.
  2. Fold in ginger pieces.

    It’s pretty thick

  3. Take a tablespoon of dough and form into a ball and place on a parchment paper lined baking sheet. Flatten lightly.
  4. Bake for 15 minutes and enjoy with some Organic Chai Tea.
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