Yields about 3 Dozen
With this chilly fall weather and the holidays before us, I love to pull out this cookie recipe. Plus the fresh ginger provides an awesome boost to our immune system (and the molasses is rich in iron for this pregnant nutritionist!) Check out the farm store at Sunny Cove in Alfred for an organic source of fresh ginger.
If you get to try this recipe, would love to hear what you think!
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
2 Tbsp fresh ginger, chopped finely (or sub for 1 1/2 tsp ground ginger)
2 tsp ground cinnamon
1/4 tsp allspice
1 tsp Himalayan salt
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!