Ginger Molasses Cookies

Ginger Molasses Cookies

I found this recipe on www.Gourmandeinthekitchen.com, which if you’ve never been there, you really need to check it out!

So many amazing recipes from Sylvie Shirazi, and beautiful photos of her creations, she offers whole food recipes that are fast, fresh and free of gluten, processed ingredients and refined sugars!

You can also follow her page on Facebook by clicking here



  1. Line two baking sheets with parchment paper . Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer with a paddle attachment or by hand, beat together the almond butter, molasses, eggs and freshly grated ginger until smooth.
  3. Into a medium bowl, sift together coconut sugar, coconut flour, baking soda, ginger, cinnamon, allspice, salt and pepper.
  4. Slowly add the sugar and spice mixture to the almond butter mixture while mixing on low until just combined.
  5. Drop the dough by the rounded teaspoonfuls about 2 inches apart on the prepared baking sheets.
  6. Bake cookies, rotating baking sheets halfway through, until firm around the edges and starting to crack in the center (the cookies will looked slightly puffed but will flatten and crackle more as they cool), about 8 minutes. Cool 2 minutes on the baking sheets out of the oven then transfer the parchment paper with the cookies to wire racks to cool completely.