I love me some molasses cookies, so how thrilled was I when Chef James perfected this gluten-free version of such a classic? Here’s what you’ll need:
1/2 cup coconut oil (buy here)
1/2 cup rapadura (buy here) or coconut sugar (buy here)
1/2 cup blackstrap molasses (buy here)
1 cup almond flour (buy here)
3/4 cup sorghum flour (buy here)
1 tsp cinnamon (buy here)
1 tsp fresh grated ginger (it is SO much better to have fresh ginger!)
1/8 tsp nutmeg (buy here)
Preheat oven to 350 degrees.
While oven is preheating, blend all ingredients in a food processor. Using the flexible spatula, transfer into a mixing bowl. Put the cookie sheet liner on the sheet and, using a spoon or small scoop, place small spoonfuls of the cookie dough onto the sheet. Make sure to leave about 1-2 inches in between each scoop.
Bake for 12 minutes and enjoy!
(these cookies go particularly well with Eggnog Ice Cream… just sayin’)
Other cookie recipes you may enjoy:
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