Gluten-Free Ginger Cookies
It’s never too early to begin with holiday baking and these gluten-free ginger cookies are excellent. Made with protein-rich almond flour and blackstrap molasses, these cookies are surprisingly loaded with iron, calcium, copper, magnesium, and potassium. Naturally sweetened with pure maple syrup or honey, they are also egg-free and dairy-free. If you prefer soft and chewy ginger cookies, simply half the baking time and press them into slightly thicker shapes before baking. Adapted from Detoxinista.com. This recipe makes about 12 cookies.
1½ cups almond flour
2 tablespoons MELT® Organic, softened
¼ cup pure maple syrup or honey
1 tablespoon blackstrap molasses
2 teaspoons ground ginger
⅛ teaspoon fine sea salt
¼ teaspoon baking soda
- Combine all dry ingredients in a medium bowl until well mixed, then add all of the wet ingredients and mix until a thick batter is formed.
- If the batter is too dry, add small amounts of water (no more than ¼ cup at a time) and mix thoroughly until the desired consistency is achieved.
- Chill the batter for 30 minutes in the fridge or freezer to ensure the dough is firm before scooping.
- Preheat the oven to 350 degrees F.
- Roll rounded tablespoons of batter in your hands to form a smooth dough ball.
- Flatten each ball with your hands and then with a wet fork on a baking sheet lined with parchment paper.
- Bake for 20 minutes until firm.
- Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving.