Friday, February 10, 2012

Paleo Ginger Molasses Chews

I love molasses spice cookies. The sweet tangy spice is so comforting. These little cookies are delightful! They are crisp and chewy straight from the oven but when saved for the next day in a storage bag they become perfectly chewy. I used real molasses here. You could try yacon or maple syrup, they should work reasonably well. I also added some delicious crystallized ginger. It added a chewy surprise but feel free to leave it out if you don't want it.

Paleo Molasses Ginger Chews

1/2 cup grassfed butter, coconut oil or ghee
1/3 cup coconut sugar
1/4 cup molasses
1 egg
1 tsp vanilla
1 1/3 cup almond flour
1 tbsp coconut flour, sifted
1 tbsp arrowroot
1/2 tsp sea salt
1 tsp baking soda
1 1/2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 cup crystallized ginger, small pieces (optional)

Preheat oven to 350 degrees and line cookie sheets with parchment paper. In large bowl cream together butter and sugar until lightens in color. Add molasses, egg, and vanilla. Mix until well combined. Add flours, arrowroot, salt, baking soda and spices. Mix until well combined. Gently stir in crystallized ginger. Scoop tablespoon size balls of dough onto cookie sheets. Leaving 2 inches between each cookie. Bake for 9-11 minutes. Remove from oven and allow to cool on cookie sheet for 2 minutes. Then transfer to cooling rack. Serve and enjoy!!

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  1. Does this use Blackstrap Molasses or regular molasses?

  2. I used regular, but I am sure either would work.

  3. I just made these exactly as written and they are supremely delish!! FYI, the parchment paper is a requirement. I tried it on my baking stone alone and ripped them to shreds taking them off. The second batch with a parchment paper addition was perfect.

  4. Idk what happened...mine totally did not keep their shape, creating one giant thin cookie. After less than 10 minutes it burned to a horrible crisp.

  5. did the batter look runny at all? my guess is too much liquid to dry ingredients or perhaps you forgot an ingredient? Also, not sure where you are but altitude can impact cooking as well.

  6. Do you have to press these into cookie shapes before baking? Or can you just leave them as little round balls and they will spread out themselves?
    Thanks, these look great!

  7. I just left them in balls and they spread on their own.

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