This recipe took me four tries. Do you know how much batter tasting that is? Too much. Too.Damn.Much. So amidst the batter tasting, frustration grew. I almost gave up on these cookies. But that’s dumb. Being negative gets ya no where. And these turned out wonderful in the end. They are chewy on the inside, moist (sorry for that word), and super flavorful. It has holiday written all over it. Make them. Make them now.
So I experienced something pretty special yesterday. Before I tell you, you need to understand something. I’m not a holiday person. I don’t really care about holidays. I don’t even care about my birthday. The stress of getting someone the perfect gift makes me uncomfortable. And sweaty. Anywho, this year, I planned a really special gift for my parents. Something that meant a ton to them. And when I gave it to them, I’ve never seen my parent’s eyes light up like that. Especially my mom’s. Both her and I started crying together. It was a moment I wish I could freeze in time and keep in a little box to revisit once a year. I’m not one for holiday cheer, but that moment has completely changed how I see the holidays. I’m a happy little panda from making my parent’s happy. Tis’ the season.
I’m leaving town once again today. But it’s my last time for a while. Just heading to visit some family in Omaha. It will be interesting spending the holidays somewhere other than Denver. I’d love to be in the Cayman Islands, but Omaha will do. It’s filled with cool people. And mimosas. I’ve decided that every holiday should start with mimosas.
On that note, I’m off. Do you think they sell mimosas on plane? Fingers crossed!
- 2 eggs, whisked
- 1 cup sunflower seed butter (or nut butter such as almond butter)
- 1/4 cup molasses
- 1/2 cup coconut sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 cup coconut flour
- 2 tablespoons tapioca flour (or arrowroot starch)
- 1 teaspoon baking soda
- pinch of salt
- extra molasses, to garnish cookies
- Preheat oven to 350 degrees.
- In a large bowl, whisk together eggs, sunflower seed butter, and molasses.
- In a medium bowl, mix together coconut sugar, cinnamon, ginger, coconut flour, tapioca flour, baking soda and salt.
- Pour half of the dry mixture into the wet mixture, mix well, then add the rest and mix until well combined.
- Line a baking sheet with parchment paper or silpat sheet. Use a cookie scoop or spoon to scoop tablespoon sized cookie dough drops on the baking sheet. This should make 18 cookies so you may need to use 2 baking sheets.
- Baking for 10 minutes, until cookies are firm on the top. Do not overcook, you want them to stay chewy.
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