True story: these cookies were inspired by beer. My husband is a craft beer lover and he recently had a holiday-inspired beer that was served alongside soft, chewy ginger molasses cookies that he just loved. I think he may have enjoyed the cookies more than the beer. Being the loving wife that I am, I set out to recreate these cookies for him, but using my signature real food ingredients.
It is a big challenge for me creating recipes that he really enjoys. To be honest I wasn’t sure I could create a cookie that he actually liked. Since the beginning of my real food journey, we have not always seen eye to eye, and it has not been easy. When I actually get a recipe right, meaning one that my husband approves, it is a big win in my book. These cookies fit the bill and I am happy to share them with you.
Reusing A Recipe
I started by turning to my Cashew Flour Fig Pinwheel Cookies. The dough from that recipe is soft and moist, which helped create the desired texture I wanted for the Ginger Molasses Cookies. High on my list of requirements for a delicious cookie is that they are nice and soft. The first batch I made was a success, but the man I wanted to please asked for more ginger. This resulted in the soft, chewy Ginger Molasses Cookies with a nice spicy kick from extra ginger.
I personally enjoy the spicy goodness of ginger and have no problem adding more. It is a spice I love and use often for its wonderful anti-inflammatory benefits. If you are new to ginger, you can start small and add more as your taste allows. When I make these for my husband I add softened grass-fed butter instead of coconut oil, because he is not a fan of coconut. Even if I add a small amount of coconut anything in any recipe, he can taste it. I am happy to use alternatives as long as the recipe remains healthy and as unrefined as possible.
A soft and chewy ginger molasses cookie made with real ingredients, but that tastes so much like the original.
- 1 cup raw cashews or almonds
- 6 Tablespoons coconut flour
- 1 Tablespoon ground ginger
- 1/2 teaspoon ground cinnamon
- pinch salt
- 1/4 teaspoon baking soda
- 4 Tablespoons softened coconut oil or grass-fed butter
- 1 Tablespoon black strap molasses
- 1/4 cup maple syrup
- Coconut sugar for decorating, optional
- In a food processor, add the nuts and pulse until finely chopped and almost flour consistency.
- Add the rest of they dry ingredients and pulse to combined.
- Add in the fat and maple syrup and pulse to combined, until a dough is formed.
- Scoop out the dough and with your hands press the dough into cookie shapes on a lined baking sheet.
- If desired, sprinkle with coconut sugar.
- Bake in a 350 degrees fahrenheit for 8-10 minutes.
- Store in an airtight container for up to one week.
Choose organic ingredients when possible.