Prep time: 40 mins
Cook time: 10 mins
Total time: 50 mins
Made with protein-rich almond flour and blackstrap molasses, these cookies are surprisingly loaded with iron, calcium, copper, magnesium, and potassium. Naturally sweetened with pure maple syrup, they’re also egg-free and dairy-free! While I prefer my ginger cookies soft and chewy, if you’d like them more crispy, simply increase the baking time and press them into flatter shapes before baking.
1½ cups almond flour
2 Tablespoons coconut oil, softened
¼ cup pure maple syrup
1 Tablespoon blackstrap molasses
2 teaspoons ground ginger
⅛ teaspoon fine sea salt
¼ teaspoon baking soda
Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. Chill the batter for 30 minutes in the fridge, to make sure it’s nice and firm before scooping.
Preheat the oven to 350F and drop the batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper. Use a wet fork to flatten each dough mound, into your desired cookie thickness.
Bake for 8-10 minutes, until firm around the edges, but still soft in the center.
Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving.