Chewy Molasses Ginger Cookies
So, these chewy molasses ginger cookies may not be on the low end of a low carb diet, but I just had to include them in my recipe repertoire. They are soft and chewy, have a little taste of molasses and are the perfect size to just pop in your mouth. I love making them for the holiday season. The natural sweetness of the molasses is just enough for me to get my sugar fix.
Healthy Fats in these molasses ginger cookies
These cookies are actually packed with natural healthy fats. A healthy fat is an unsaturated fat. That can come in two forms, polyunsaturated and monounsaturated. Basically they are fats that occur naturally from and oil, nut, pastured eggs and high fat fish, like mackerel. Check out this article on healthy fats. Since these chewy molasses ginger cookies have coconut oil, coconut flour, almond flour and egg (or flax meal), they are packed with healthy fats. Fats that help decrease your cholesterol and your risk of heart disease. All in all, unsaturated fats are a natural way to help your body stay healthy.
The benefits of molasses
You caught me. Molasses is not the most low carb friendly ingredient, as it is derived from sugar. Eek! But there are so many benefits to molasses that if you are going to eat sugar, molasses is a better choice. It is an amazing source of iron as well as magnesium and calcium. So for those of us that are endometriosis survivors, sometimes adding a little extra boost of these nutrients into a diet can be beneficial. Since most of us experience a longer duration of a heavy mensturation than most other women, we loose a lot of these minerals. So why not have a tasty treat every once in a while to help replenish these vital minerals. Of course in moderation. There are so many benefits to molasses, you can check out this article by organicfacts here for more information.
Chewy Molasses Ginger Cookies
Equipment
- Large size bowl
- Baking sheet
- Parchment paper
Ingredients
- 1 C. Almond flour
- ¼ C. Coconut flour
- 1 tsp Sugar
- ½ tsp Baking soda
- 2 tsp Ginger powder
- ¾ tsp Cinnamon
- ¼ tsp Sea salt
- ¼ C. Coconut oil, melted
- 2 Tbsp Molasses
- 1 Egg
- 1 tsp Vanilla
Instructions
- Oreheat your oven to 350° Fahrenheit
- Line your baking sheet with parchment paper
- In a large mixing bowl whisk together the Almond flour, coconut flour, sugar, baking soda, ginger, cinnamon and sea salt.
- Add the coconut oil, molasses, egg and vanilla. Mix together until well combined.
- Roll the dough into small balls (about the size of a grape).
- Place each ball on the lined baking sheet, spaced out about 1-2 inches apart
- Press your thumb (or use a ½tsp measuring spoon) into the center of each ball to slightly indent the cookies.
- Bake for 8-10 minutes until golden brown on the bottom. The cookies will still be a little soft to the touch.
Notes
These cookies are great to experiment with. For chocolate lovers, about 1 minute before your cookies are done, you can add a little piece of chocolate to the indented center and let it melt just a little. For amore ginger kick you can chop up some crystallized ginger and add it to your batter before baking.
Looking for more cookies recipes? Check our my Cashew Butter Chocolate Chip Cookies and my Raspberry Filled Grain Free Cookies. Enjoy all of these cookie recipes with your favorite glass of dairy free milk.