Grain Free Molasses Spice Cookies

These are going to blow your mind. These grain free cookies are not your typical grain free kinda thing. Baking without grains is not an easy task, I can not tell you how many flops I have had over the years. This one however is a home run in my opinion and is a perfect treat for the holidays. The fresh grated ginger steals the show. Do not cheat and use powdered ginger, the real stuff is a must. I hope you enjoy them. As always just reach out to me if you have any questions at all.  PS I have a fabulous grain free 14 day program coming up soon. Message me if you want to be put on the list.

1/2 cup almond butter
1/2 cup unsweetened applesauce
1/4 cup blackstrap molasses- Trader Joes has a great one
6 pitted dates
1 tbsp lemon juice
1 tsp baking soda
2 tbsp fresh grated ginger- usually about 2 inches of fresh ginger
1 tsp clove spice
1 tsp ground cinnamon
1 tsp vanilla extract
1/8 tsp salt
1/4 cup coconut flour
1/2 cup potato starch
1/4 cup of cassava root flour 

Preheat the oven to 350F.
In a mixing bowl, combine the almond butter, applesauce, and molasses. In a small blender, (I use the twister jar from Blendtec) blend your pitted dates, and the lemon juice till it creates a paste like look and texture. Now add this paste to your almond butter mix and stir well.  Next add in your spices, vanilla, fresh grated ginger, baking soda, and salt and mix till well blended.
Add the coconut flour, cassava root flour and potato starch. Mix to form a thick dough. The batter will be a little sticky but do not worry it is ok.

Lastly place your cookies on a parchment lined paper cookie sheet. Parchment paper is your friend when you love to bake. 🙂 I like to use a medium ice scream scooper when making cookies. When you use a scooper you can be assured you will get even baking on each cookie.  I like to make these cookies big so I used a large scoop and got 6 good size cookies out of it. You could use a smaller scoop and get more if you like. I usually give the cookies a little pat down with a spatula on the top of the cookie before I place them in the oven.

Sprinkle the cookies with a little more cinnamon just to top them off.

Bake for approximately 12 minutes at 350F or until the tops are crackly and the bottom edges just starting to darken. The cookies will be very moist. It is best if you can let them cool a bit before you dig in.

*As always I find a recipe I like and then try my best to adapt it to my culinary delights and dietary desires. The original recipe for this was created by Feasting on Fruit.

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