Recipes from Maria's Kitchen

Gingerbread Cookies Recipe With Dates & Molasses


Prep Time: 10 mins
Total Time: 35 mins
Yield: Serves 24+

These cookies will be stickier than regular gingerbread cookies and are not ideal for using cookie cutters or making gingerbread houses, as they do not have the gluten which is in regular flour to help hold them together. As there can be a difference between different types of almond or coconut flour and even between types of dates and molasses, you may have to adjust ingredients up or down slightly to get the correct consistency. When cookies are done cooking, they should still be semi-soft to the touch but starting to harden around the edges.
Author: Wellness Mama

Ingredients:

3.5 cups blanched almond flour

1 teaspoon baking powder

1 Tablespoon plus 1 teaspoon cinnamon powder

pinch each of cloves and nutmeg

teaspoon salt

cup coconut flour

2 eggs

cup melted butter

12 pitted dates

cup almond milk or coconut milk

? cup organic blackstrap molasses

Coconut sugar or other sugar for rolling cookies, optional


Directions:

Place the almond flour, baking powder, cinnamon, cloves, nutmeg, salt and coconut flour in a mixing bowl and stir to combine.

In a blender, blend the eggs, melted butter, dates and almond or coconut milk.

Mix the wet ingredients into the dry ingredients and mix until combined. Dough should be thick enough to form balls, but not quite as thick as playdough.

Since almond flours and coconut flours vary a lot, you may need to add an extra cup almond flour or 1 tablespoon coconut flour to get the correct consistency. If dough is too thick, add 1 tablespoon almond or coconut milk at a time to get desired texture.

Place dough in fridge for at least 15 minutes to let harden slightly, as this will make it easier to form for baking. Preheat oven to 350 degrees.

Roll the dough into 1 inch balls carefully. If using sugar, roll the dough in a light coating of sugar for texture and to help prevent sticking.

Place dough on a lined (with silicone or parchment paper) baking sheet and bake for 15 minutes. Halfway through baking, remove from oven and make marks with a fork, if desired. This step is completely optional but creates the look of traditional molasses cookies.

Remove from oven and let cool for 10 minutes before carefully removing from baking sheet. Enjoy!




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