Soft Ginger Cookies
These cookies are full of texture and bold flavors! I bet you can't eat just one.
Ingredients
- 3 cups whole oats use gluten-free if needed
- 1 cup almond flour
- 3/4 cup coconut sugar
- 1 tsp cinnamon
- 1 tsp fine sea salt
- 1 tsp baking soda ideally aluminum free
- 1 tsp almond extract you could use vanilla but will taste a little different
- 2 organic eggs use flax "egg" for vegan version
- 1/4 cup organic black strap molasses
- 1/2 cup melted grass-fed butter coconut butter for vegan version
Instructions
- Preheat oven to 350 degrees. Mix all dry ingredients in one bowl then add all the liquid ingredients.
- Mix well both dry & wet ingredients together.
- Thinly chop pieces of dried ginger with a knife into thin strips and set aside.
- Line a baking sheet with parchment paper. Using a spoon or a mini ice cream scoop drop balls of dough onto the pan leaving about 1.5-2" between. Lay a piece of ginger on top and gently push down
- Bake for 12-15 minutes and let cool on a cookie sheet then enjoy.
Notes
To keep your cookies from drying out store them in an air-tight glass container for 1 week.
These cookies can be frozen and kept for 3 months sealed in the freezer.