Description
Soft, chewy, and richly spiced – these Ginger Molasses Cookies with coconut flour, applesauce, almond butter, and a hint of lemon are a healthier holiday treat!
Ingredients
Scale
- 1/2 cup (130g) almond butter (*)
- 1/2 cup (130g) unsweetened applesauce
- 1/3 cup (50g) coconut sugar
- 1/4 cup (80g) blackstrap molasses
- 1 tbsp lemon juice
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/2 cup (60g) coconut flour (**)
- 1/2 cup (60g) tapioca starch (***)
- Optional: cane sugar (for sprinkling on top to make them sparkle)
Instructions
- Preheat the oven to 350F.
- In a mixing bowl, combine the almond butter, applesauce, coconut sugar, and molasses. Beat using an electric mixer until well combined.
- Add the lemon juice, spices, vanilla, baking soda, and salt. Mix.
- Add the coconut flour and tapioca starch. Mix to form a thick dough. It should be very sticky, but manageable enough to roll into balls. If not (varies with thickness/oily-ness of nut butter usually), add 1-2 more tbsp of coconut flour.
- Break off large sections of dough and roll into balls. Arrange on a cookie sheet lined with parchment paper. I got 6 large cookies, but you could probably get 10-12 normal sized ones.
- Sprinkle with sugar (if using) and press lightly to flatten.
- Bake for approximately 12 minutes at 350F or until the tops are crackly and the bottom edges just starting to darken.
- Remove from the oven and cool for at least 10 minutes before removing from the pan. Enjoy!
Notes
*You can use any nut/seed butter, but I do not recommend peanut butter as the taste is overpowering.
**For an oat option, replace the coconut flour and tapioca starch with 2 cups (240g) oat flour. The batter will not be roll-able, but don’t add more flour or they will be dry and bland. Just spoon the batter on the pan like drop cookies. They are slightly less sweet, so you can add more coconut sugar if desired.
***You can sub cornstarch or arrowroot starch.