Ginger Molasses Cookies

Yields about 3 Dozen


3/4 cup coconut oil, melted

1 cup coconut sugar

1/4 cup organic blackstrap molasses

2 organic eggs

2 tsp vanilla extract

1 1/4 cups cassava flour

1 1/4 tsp baking soda

1 1/2 tsp ground ginger

2 tsp ground cinnamon

1/4 tsp allspice

1 tsp Himalayan salt

1/4 cup coconut sugar (for rolling)


In a large mixing bowl add melted coconut oil, coconut sugar, molasses, eggs and vanilla extract. Mix on medium speed just until batter comes together, about 30 seconds.

In a separate mixing bowl combine cassava flour, baking soda, spices and sea salt. Give it a quick stir to mix it up. Add the dry mixture to the wet. Mix on low speed just until the batter comes together, about 30 seconds -- do not over-mix.

Chill dough in the refrigerator for at least 6 hours or in the freezer for about 30 minutes.

Preheat oven to 350°F.

When the dough is fully chilled, roll tablespoon balls of cookie dough in your hands. Drop cookie dough balls into 1/4 cup coconut sugar and coat the tops. Place balls on a parchment lined cookie sheet, spaced about 2 inches apart. Do not press them down. Bake for 8-10 minutes or just until cracks have formed.

Enjoy with a glass of raw milk!

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Thriving Health Nutritional Therapy of Alfred, NY

Maria Boyuk, FNTP


 I am not a doctor. The information on this website should not be considered medical advice and is not intended to treat, diagnose, or cure any conditions, physical or otherwise. Information provided on this website has not been reviewed or approved by any federal, state, or local agency or healthcare group. Opinions expressed are solely those of the author and do not represent any particular individual or professional group. © 2020 Maria Boyuk Thriving Health. All rights reserved.