Low Iodine Ginger Molasses Cookies
Total time57 min
Prep time15 min
Cook time12 min
5.0(20)
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Learn more →Ingredients
18 servings
- 2 ½ cups almond flour
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- ¼ cup coconut oil, melted and cooled
- 3 tbsp unsulfured molasses
- 3 tbsp pure maple syrup
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
For rolling
- 2 tbsp coconut sugar, for rolling
Instructions
- 1
In a large mixing bowl, whisk together the almond flour, baking soda, ground ginger, cinnamon, cloves, and salt until evenly combined.
- 2
Add the melted coconut oil, molasses, maple syrup, egg, and vanilla extract to the dry ingredients. Stir with a spatula until a cohesive, slightly sticky dough forms.
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