Ginger Molasses Cookies

GINGER MOLASSES COOKIES

FOOD AS MEDICINE

Molasses is the dark, syrupy part that remains after sugar has been extracted from raw sugar cane and has a rich and robust flavor that is not overly sweet. Molasses retains a ton of vitamins and minerals not found in refined sugar including B6, magnesium, manganese, potassium, selenium and iron. It is also a good source of chromium, a nutrient that plays a role in insulin signaling and blood sugar regulation. These pillowy little cookies pack a punch of ginger flavor from both ground and fresh ginger as well as cinnamon to make them reminiscent of gingerbread or ginger snap cookies, but the texture is much lighter and fluffier. The amount of molasses you use can be titrated up or down depending on your audience–to keep carbs lower stick with 2-3 Tbsp and skip the step of rolling in Sucanat or coconut sugar which results in 7g total carbs per 2 cookies! Want to hear more about our take on real food sweeteners as part of a balanced keto approach? Before you call the keto police, check out this blog on Keto and Food Freedom!

INGREDIENTS

2 1/2 cups almond flour

1 teaspoons baking soda

1 teaspoon ground cinnamon

1 Tbsp ground ginger

1/2 teaspoon sea salt

½ cup butter, softened

3 Tbsp molasses (can add additional 1 Tbsp depending on desired sweetness!)

2 tablespoons fresh ginger, peeled and grated

1 large pasture raised egg

Zest of 1 lemon

1/4 cup Sucanat (natural cane sugar) or coconut sugar, for rolling, optional

DIRECTIONS

Preheat the oven to 350. Place the almond flour, baking soda, ground cinnamon, ginger and sea salt in a bowl and stir to combine and break up any lumps. Place the softened butter in the bowl of a standing mixer fit with a paddle attachment and whisk on high until fluffy, then add the molasses, fresh ginger, egg and lemon zest and whisk until fully combined. With the mixer running, slowly add in the dry ingredients 1/2 cup at a time until just combined. Roll the dough into tablespoon sized balls and if desired, coat in the Sucanat or coconut sugar. Place on a parchment paper lined baking sheet and bake 10-12 minutes until puffed up and beginning to crack on the top and brown on the bottom. Cool and enjoy!