I had my doubts about changing our tried-and-true molasses cookie recipe. But I was determined to make a version without the white sugar, white flour and shortening my childhood recipe called for. Lo and behold, these ones are just as delicious, chewy, and decadent. Give ‘em a try—I promise you won’t be disappointed.

Chewy Ginger Molasses Cookies

• Makes 10-12 cookies 
• Special equipment: none 
• Freezable: yes

Ingredients: 

• ¼ cup coconut oil, melted and cooled*
• ¼ cup coconut sugar
• 2 tablespoons molasses
• 1 egg, at room temperature*
• 1 teaspoon vanilla extract
• 1 cup finely ground almond flour
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ¾ teaspoon ground ginger
• ½ teaspoon cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon fine sea salt
• Organic sugar for rolling, if desired

*Coconut oil hardens if it’s too cool, so you don’t want to mix it with a cold egg from the fridge. Egg cooks if it becomes too hot, so you don’t want to mix it with piping hot coconut oil. If you’re in a hurry, soak your egg in warm (not hot) water for 5-10 minutes to take the chill off. Heat your coconut oil in a small saucepan or the microwave to bring it to a liquid state, then let it cool 5-10 minutes. 

Directions: 

1. Preheat oven to 350°F. Line a baking sheet with parchment. 

2. In a large bowl, mix together the coconut oil, coconut sugar, molasses, egg, and vanilla extract. Stir in almond flour, coconut flour, baking soda, spices, and salt. Mix well to combine and form a dough. Let the dough rest for just a few minutes to hydrate the almond flour.

3. Scoop dough and use your hands to roll it into roughly 2” balls. Roll each ball in organic cane sugar, then place on the baking sheet evenly spaced apart. Use your hand to flatten each ball until it’s about ¾” thick. Bake for 8-10 minutes (I found that 9 minutes was perfect!) 

4. Allow cookies to cool for 10 minutes, then enjoy! These are delicious when they’re still a bit warm 🙂