Vegan & Grain-Free Ginger Molasses Softies
Ingredients
-
½
cup
pitted Medjool dates, lightly packed
-
1
tablespoon
ground flaxseed
-
3
tablespoons
water
-
¼
cup
coconut oil, melted and cooled
-
¼
cup
roasted, smooth almond butter
-
3
tablespoons
molasses
-
2
teaspoons
vanilla extract
-
½
teaspoon
apple cider vinegar
-
1
cup
almond flour
-
¼
cup
coconut flour
-
½
teaspoon
ground ginger
-
½
teaspoon
ground cinnamon
-
pinch
ground nutmeg
-
¼
teaspoon
fine sea salt
-
½
teaspoon
baking soda
-
melted vegan white chocolate, for drizzling on top (optional)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Soak the dates in boiling water for 5 minutes to soften.
- Mix the ground flaxseed with water and let it thicken for 5 minutes.
- Drain the dates and blend them with the flaxseed mixture, coconut oil, almond butter, molasses, vanilla, and apple cider vinegar in a food processor until smooth.
- Add the almond flour, coconut flour, ground ginger, cinnamon, nutmeg, salt, and baking soda to the processor and blend until a sticky dough forms.
- Scoop heaped tablespoons of dough onto the baking sheet, oil your hands, and flatten each portion.
- Bake for about 10-11 minutes until the cookies are golden underneath and slightly cracked on top.
- Cool the cookies on the baking sheet and drizzle with melted chocolate if desired.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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