Over the last several months, I have been working toward reducing the consumption of gluten, dairy, refined sugars, preservatives and food dyes in my family. I have been trying to stick to “real” unprocessed foods as much as possible and making some changes that have been reasonably sustainable. One of the easiest changes for my girls has been switching from regular pasta, to brown rice pasta, they accept it, they enjoy it and that makes this Mama really happy!
Enter the holiday season…a time of candy canes. cookies sprinkled with coloured sugars and hot chocolate laced with…welll….I don’t really know, but I am sure that it is not that healthy!! (I’ll add a Hot Chocolate Recipe I have been using in another post). I was looking for some recipes for some sweet treats that are both satisfying and not completely unhealthy when I found this delicious recipe for Ginger Molasses Cookies! This recipe is full of ingredients that contain beneficial fats from Almond Butter, natural sugars including molasses which offers many much needed minerals and other health benefits, nutritious himalayan sea salt (I substituted Pink Himilayan Sea Salt for the salt mentioned in the recipe. I do this with any recipe that calls for salt), fresh immune system boosting ginger and finally delicious warm spices that are incredibly soothing and very healthy at this time of year.
I had a great time making these festive Ginger Molasses Cookies with our momstown Milton Jr. Chef’s this week. I do have to mention that the kids LOVED the cookies!! I increased the molasses content in the recipe by adding an extra table spoon, the cookies spread out a bit better once I did.
These cookies are Paleo Friendly!! Find out more about Paleo here from Dr. Erica Robinson, my co-host for the Jr. Chef program [:)]
Here is the recipe from Gormande in The Kitchen
1 cup/256g almond butter (roasted unsalted)
3 Tablespoons/45g unsulphured molasses
2 large eggs, room temperature
2 teaspoons freshly grated ginger root
3/4 cup/144g coconut sugar
¼ cup/30g coconut flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon sea salt
A pinch of freshly ground pepper
Line two baking sheets with parchment paper. Preheat oven to 350 degrees.
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.
Into a medium bowl, sift together coconut sugar, coconut flour, baking soda, ginger, cinnamon, allspice, salt and pepper.
Slowly add the sugar and spice mixture to the almond butter mixture while mixing on low until just combined.
Drop the dough by the rounded teaspoonfuls about 2 inches apart on the prepared baking sheets.
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.
Written by Michelle Hawco, your local Remax Real Estate Agent, mom to 2 beautiful girls and momstown Milton member