Tahini Ginger Molasses Cookies
Paleo - Grain Free - Gluten Free - Dairy Free
If you are one of those hungry people who forages the internet in search of healthy grain free recipes, then you will be well aware of the infamous "flourless cookie". For those of you who aren't as Paleo/Gluten-Free savvy, let me break it down for ya.
The recipe goes something along the lines of one cup of nut butter for 1 egg, add some sugar and baking soda and voila, you have truly flourless cookies. It's seriously that easy. Exciting stuff right? But before you grab your mixing bowls, here's my bit of advice and encouragement for the day: Be creative!
Sure, the flourless peanut butter (or almond butter!!) cookie is a magical thing, but is that really enough? Not for me. Seriously people, if we've stumbled upon the master recipe for a flourless cookie, we can't just stay in the realm of the ordinary, now can we?
This formula guarantees a chewy cookie, flavoured with the nut butter (or seed butter in this case!) of your choosing, so go ahead, go wild and find the flavour combo that makes these cookies disappear right off the tray.
Makes 12 cookies
- 1 cup organic tahini
- 1/3 cup organic coconut palm sugar
- 4 tbs organic blackstrap molasses
- 1 tsp baking soda
- 1 organic free range egg
- 1/2 tsp himalayan or celtic sea salt
- 1/2 cup chopped organic candied ginger (shhh, ignore the sugar on the outside)
In a medium bowl mix all ingredients together except the ginger until combined
Fold in chopped ginger until just combined. The mixture will look oily. Refrigerate for 30 minutes
Preheat oven to 325 Fahrenheit
Roll into 1 inch balls on a tray lined with parchment paper, make sure to leave plenty of space as they melt!
Bake for 8-10 minutes depending on your oven, or until flat and dark golden brown.
Cool on cooling rack