It has been a very busy few weeks for us, we have had shows every weekend, we have been trying to get our Christmas shopping done as early as possible since we have to ship ALL of our gifts this year. On top of all of this I have had a lot of work to do and I just can’t seem to get it all done. It’s been madness. I am looking forward to Christmas eve when I think all of this craziness will be over and I can truly just enjoy the holidays. My favorite time of year.
We had a bunch of friends over last night for a little Christmas cocktail party thing. Nothing fancy, just some mulled wine, spiked egg nog, a hot cocoa bar and lots of snacks and treats! Sooo much food, as always! Mark ran to the store and bought a big tray of various gluten-filled Christmas cookies for everyone else, but I wanted to make a fun holiday-inspired cookie that both me and my friend Debbie (who is new to eating gluten-free) could enjoy!
Of all the Christmas cookie options there are, lately I have been craving a good chewy spiced molasses cookie. There is something about the smell of them baking and that nice hint of spiciness – that just gets me every time.
These gingerbread inspired cookies are grain-free and I believe they are paleo-friendly, if you leave off the sugar on top, which is option. These are chewy and full of holiday flavor.
What’s your favorite holiday cookie?
[print_this]Grain-free Spiced Molasses Cookies – Gluten-free & Dairy-free
Makes 18-24 cookies
- 2 1/2 cups of blanched almond flour
- 1 tablespoon ground flaxseed
- 1 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 1 tablespoon of freshly grated ginger or 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- pinch or two each of ground cloves, ground nutmeg and ground cardamom
- 2 local farm fresh eggs, room temperature
- 2 tablespoons melted coconut oil (you could also use butter or ghee)
- 1/3 cup honey
- 3 tablespoons organic unsulphured blackstrap molasses
- 2 teaspoons raw organic sugar cane (optional)
Preheat the oven to 350ºF and line two baking sheets with parchment paper.
In a large bowl whisk together the almond flour, ground flaxseed, baking soda, salt and all of your spices, to combine. In separate smaller bowl whisk together the eggs, melted coconut oil, honey and blackstrap molasses.
Add the wet ingredients to the dry and mix until well combined. Using a tablespoon scoop about 1 tablespoon of the cookie dough for each cookies and form it into a ball. Place about 2 inches apart on the baking sheet. Gently press them down into disks and sprinkle with a little raw sugar (optional).
Bake for about 10-12 minutes, until the top begins to crack a little and they start to lightly brown. Remove the cookies from the oven and allow to cool on the baking sheet for about 5 minutes. Continue to cool the cookies on a baking rack. [/print_this]