grain-free molasses cookies

grain-free molasses cookies

a cookie recipe post-new year’s resolutions? yes? yes.

here’s how I see it: we set goals we’re definitely going to achieve, we’re eschewing societal expectations and doing whatever the F we want, we’re reading new books, trying new restaurants, paying off debts, drinking tons of water, smashing the patriarchy, traveling to magical new places, leaning in (or out! or wherever you want to lean!) and loving ourselves 1000% this year, right? right. so COOKIES IT IS, FOLKS.

I know we’re only roughly 32 hours into 2019, but i’ve got a really, really good feeling that spectacular things are on the way.

p.s, speaking of books - I'm diving into bad feminist and half of a yellow sun, both of which i’ve heard nothing but good things about. what are you reading this year? I would love to know!

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grain-free molasses cookies
makes 8-10 cookies
prep time: 10 minutes
cook time: 10 minutes

1c + 2tbsp almond flour
2tsp cinnamon
1tsp allspice
1tsp ground ginger
1/2tsp baking soda
1/2tsp sea salt
1/4c melted + cooled coconut oil
1/4c coconut sugar (+ extra for rolling; optional)
1 egg
2tbsp blackstrap molasses
1tsp vanilla extract

preheat oven to 350.
in a large bowl, mix the dry ingredients and set aside. using a hand or stand mixer, mix the wet ingredients until smooth. then, working in small batches, add the dry ingredients to the wet and mix until incorporated. let the dough rest for 5-10 minutes.

line a baking sheet with parchment paper. use a cookie scoop so that each cookie is the same size. roll each cookie into a ball, dip in coconut sugar, and press to flatten onto the baking sheet.

bake for 8-10 minutes until the edges are slightly crispy and the tops become crackly. these cookies are soft in the center; if a crispy cookie is more your jam, bake for a few minutes longer.

* I have not tried making this recipe vegan. if you try it with a flax egg, let me know how it goes!