Ginger cookies should be a year-round indulgence in my humble opinion. This batch is so healthy, they’re really a snack and…. won’t last long!
I’m always looking for ways to make cookies that have very little sugar, and especially no refined sugar! Molasses is rich in calcium, iron, potassium and other immune boosting properties, it’s an amazing sweetener choice but due to it’s specific flavor, not all recipes host it well. These cookies are also completely divine raw, you can roll the dough into little balls and place in the fridge for snacking (I prefer them cooked though).
set oven to 350
In a food processor:
1 1/4 C gluten-free oats
3/4 C cashews
Process until oats and nuts become a fine flour
2 T maple syrup
3 T blackstrap molasses
1/4 C melted coconut oil
1 T ground ginger
1 t cinnamon
1/2 t vanilla extract
1 t ground chia seed
Note: dough should be wet and slightly sticky
with a small spoon or teaspoon, heaping teaspoon sized little clumps onto your baking sheet, about 1″ apart
At 350 for 11 minutes on a silpat or parchment paper lined baking sheet.
Devour. Duh 🙂 – Katie Mae