Ginger Molasses Cookies

Yields about 3 Dozen INGREDIENTS 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) DIRECTIONS. 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!

Ginger Molasses Cookies