Chewy Molasses & Ginger Cookies

Last year I feel in love with Elana’s recipe for Gingersnaps. I saw her make them on the video linked in that post, and thought the method was genius. So we made them at home – only we added diced crystalized ginger because I think more ginger is always the answer – and holy moly were they good. I then proceeded to make about seventeen-thousand batches over the winter and give them away for holiday gifts. Even the gluten-gluttons in my life said they were great.

As I’ve mentioned before, however, I’m no longer eating nuts. I found after doing 30 days of a strict autoimmune paleo protocol that the reintroduction of almonds did not go so well (skin and joint issues). So, when I was sick a few weeks ago I begged Matt to make me ginger cookies. I like a bread-like texture when I’m sick, and ginger is a healing food – both for inflammation and digestion.

“You can figure out a way to adapt Elana’s recipe, since it’s already egg-free, right?” I naively asked. Poor Matt, always my prince-chef-to-the-rescue, spent many hours in the kitchen testing a way to make the recipe work without nuts, eggs and grains. But the result is a cookie surely worth his effort. I have to admit that I still like Elana’s recipe better, but at least these won’t give me joint pain from the almonds, since we found that moderate amounts of sunflower seed butter doesn’t both me.

Ingredients

  • 1/3 C coconut flour
  • 1/3 C arrowroot flour (tapioca would probably work too)
  • 1/4 t salt
  • 1/2 t baking soda
  • 2 t ground ginger
  • 1 t cinnamon
  • 3 oz (about 1/3 cup) sulphur-free crystallized ginger (we recommend Reed’s), finely diced
  • OPTIONAL – 1/3 C unrefined granulated sugar (we used palm, but date or maple syrup granulated sugar would work too)

Instructions

  1. Combine wet ingredients (listed first) in a food processor
  2. Add dry ingredients, except crystallized ginger and palm sugar, to wet ingredients and pulse until just combined
  3. Gently fold in crystallized ginger to finished batter until well combined
  4. Using a rounded tablespoon, form balls in the palm of your hand with the moist but not runny dough
  5. Optional – roll dough balls into palm sugar bowl until lightly coated all over
  6. Set rolled dough on cookie sheet and press down with the palm of your hand or a fork
  7. Bake at 325 degrees for 10-14 minutes, cookie will be slightly soft due to their chewy inside – let rest for about 10 minutes
  8. Store at room temperature for a few days, store chilled for weeks, or freeze large batches for holiday gifts!
  9. Be warned, cooking with sunflower seed butter often produces a green result due to a chemical reaction with baking soda!

The boys call these “Mommy’s spicy cookies”. My kids never turn down a cookie though, so they usually pick the ginger pieces out of their cookies. Although they’re not a kid favorite, the removal of the crystallized ginger would make them like a chewy molasses cookie without the spice.

I, however, refuse to make them that way because the ginger is my favorite part! I  look forward to enjoying these throughout the winter and not having to share with anyone but Matt – who I’ve found sneaking quite a few himself…

About Stacy

Stacy Toth has written 342 post in this blog.

Stacy is the matriarch of the Paleo Parents family. After beginning a paleo diet and founding PaleoParents.com in 2010, she lost 135 pounds and found health and happiness for the whole family. The following three years have been a progressive journey with a mission to educate people about nourishing their bodies by eating real foods. Stacy can be found on all forms of social media as @PaleoParents as well as the top-rated The Paleo View Podcast and her two cookbooks, Eat Like a Dinosaur and Beyond Bacon.

  • Ouida

    These look lovely and I want to make them: however, when I started to print the recipe, I saw that only PART of the recipe was there. Can you check on this? If anyone prints the recipe unknowingly, they are in for a surprise.

    • http://PaleoParents.com Stacy & Matt

      I have no control over that print friendly thing, so I don’t know what to tell you. I think I’ll get rid of it since its nothing but issues.

  • http://www.facebook.com/annie.gebel Annie Foote Gebel

    I’ve gotten that green tint before when making other things and wondered why…thanks for that explanation!

  • Marcy

    The cookies are awesome. Thanks for the great recipe that had no nuts or eggs (a win/win for my kids with egg allergy who go to a nut free daycare). I added a sqeeze of 1/2 lemon to hopefully counter a green cookie. They never appeared green, but they didn’t last very long either. It seems like all of the “coconut flour” based recipes use eggs, so I was so excited to see yours (and I love gingerbread cookies too). I wonder if they would work for making gingerbread men…might be tough to roll out, but would be oh so delicious! :) Please continue to create fantastic egg/nut free dishes!

  • Marcy

    The cookies are awesome. Thanks for the great recipe that had no nuts or eggs (a win/win for my kids with egg allergy who go to a nut free daycare). I added a sqeeze of 1/2 lemon to hopefully counter a green cookie. They never appeared green, but they didn’t last very long either. It seems like all of the “coconut flour” based recipes use eggs, so I was so excited to see yours (and I love gingerbread cookies too). I wonder if they would work for making gingerbread men…might be tough to roll out, but would be oh so delicious! :) Please continue to create fantastic egg/nut free dishes!

  • Maria

    HOLY GRANOLA, BATMAN! These things are delicious!! I just made a double batch for my daughter’s pumpkin carving party tomorrow…. I hope they last until then!!

  • Brianne

    These are SERIOUSLY AWESOME. Thanks so much for the recipe!

  • Crunchy Granola

    These are so delicious! I had to make them again, and doubled the recipe!! I only cooked them for 10 minutes and they turned out perfect. But they are a little crunchy, yet still chewy from the ginger. Not necessarily a bad thing, but I’m not sure when to take them off the cookie sheet. Should I leave them on the cookie sheet to rest for 10 minutes, or put them on a cooking rack right away? Thank you for all the amazing gluten/dairy free dishes!

    • Crunchy Granola

      I meant to say: ‘Should I leave them on the cookie sheet to rest for 10 minutes, or put them on a cooling rack right away?’ Thanks!!!

    • http://PaleoParents.com Stacy & Matt

      If yours are crunchy, I’d cook them 10% less and see if that’s better. Good luck!

  • Sally L

    What could be used as a replacement for the palm shortening? Anything? These look so yummy…

    • http://www.mypaleolife.com My Paleo Life

      you could most likely sub in coconut oil or Lard for the palm shortening :)

  • http://www.mypaleolife.com My Paleo Life

    These look great Stacy… But I think I’ll try making them with Macadamia nut butter instead :)

  • Nicole Marville

    I have to say I love that you have the ingredients list wet/dry! My 11 year old daughter is starting to bake on her own, and this makes it so easy for her to keep them separate and then incorporate them. She is still learning but I love that she is trying. So thank you for that little touch!

  • Elizabeth Thomas Guilfoyle

    These are super yummy! Great base recipe too! After making the original, I tweaked it a bit to make sunbutter chocolate chip cookies…..mmmmmm

    • Vickie

      How did you tweak it? Very interested to hear your new recipe!

  • Emily

    Holy Moly! These are delicious! I changed up a few of the ingredients (almond butter & coconut oil) because I didn’t want to go to the store. I don’t know how this affected the overall taste/texture, but they are a hit at my house! Thank you for all you do & your wonderful recipes! :) Your family is an inspiration to me!