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!
Soft & Chewy Molasses Spice Cookies
- Yield: 18 1x
Ingredients
- 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
Instructions
- 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.
Notes
Yields 18 cookies
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You May Also Like:
Thanksgiving No-Bake Pumpkin Pie Gingerbread Trifles
Eggnog Pumpkin Pie with Gingerbread Crust
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Just made one of your pancake recipes and I’m already planning to make these next!
Question–Can I use fresh grated ginger root, or do you recommend I buy the dried spice?
Absolutely!! They just may be more of a ginger taste which is fine if you like that!
These are so delicious!! I didn’t bother with the whisk, just used a spoon…..too sticky!! But once cooked, amazing!!
DUDE. These rocked my very socks. SO *#}%€~ good 🙂 Thank you, thank you 🙂
Chewy, not-too-sweet, deliciousness!! Thank you thank you….I’m leaving a plate out or the hubs, these were his favorite pre-paleo cookie, so….woohoo!!
Yumm, These are so good!
I found this info from “Joy of Baking” when I was googling for baking soda substitutes:
“Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey’s, Ghirardelli, and Scharffen Berger.”
I am sooo gonna try this! Imagine: Chocolate, Molasses And Ginger…all in one cookie!! 🙂
I made them for a family gathering and they were a hit! My family members that eat gluten loved them. Here are the changes I used:
-No egg, instead I used 1 tbs of flax and 3 tbs of water for each egg.
-pumpkin pie spice, 3 tsp.
And I made them in bar form. I doubled the recipe and pressed it into a parchment paper lined 9×13 dish and cooked at 350 for 25 minutes.
Hi Juli! I made these last night and they are delicious! They puffed up nicely, and looked just like yours in the oven, but when I pulled them out they fell flat. Any tips?
Finally made this, one word: amazing.
WOW…I can do this PaleOMG thing after all!
Great recipe for a guy that likes his treats. Mine turned out more like batter, a bit thin. It was a warm day here in SoCal, and the sunflower nut butter was really smooth having just bought it so it wasn’t refrigerated. I think that may account for the runny batter-like consistency. I also used almond flour thinking I didn’t have coconut flour. After that, I FOUND the coconut flour in cupboard and added that too. In fact, altogether there was about 1 1/4 cups of flour. Still came out great tasting, soft, and moist. Mine ran together on the cookie sheet and were basically like a giant brownie. Cut it into squares and yum with a glass of almond milk…they’ll be gone soon. Can’t wait to try your other recipes.