Molasses Crisp Cookies
Molasses cookies are the cookies of my childhood. Sitting down as a family to watch the movie of the night that always started around 6 p.m.., all of us curled under blankets. About halfway through, my dad would pop up and whip up molasses cookies that always came out the size of our heads. I have no idea why it has taken me this long to attempt to replicate a paleo version of these treats.
These are perfectly crunchy on the outside and chewy on the inside. They didn’t quite reach the size of my head, but they still have the same flavor profile.
Ingredients
3 cups Almond Flour
1/3 Cup Coconut Palm Sugar
1 tsp baking soda
2 tsp ginger
2 tsp cinnamon
3/4 cup coconut palm shortening
1 1/3 cup molasses
1 tsp apple cider vinegar
Instructions
Note: This dough is best if it chills in fridge overnight.
Sift all dry ingredients (almond flour, baking soda, coconut palm sugar, ginger, cinnamon) into a medium size bowl. Using your fingers or a pastry cutter, mix in palm shortening until crumb mixture forms.
In a medium size saucepan, bring molasses and vinegar to a simmer. Slowly add flour mixture to the saucepan. Continue until well incorporated.
Place dough in bowl and place in fridge overnight.
Remove from fridge and roll out dough. When dough is thin, use a cookie cutter.
Place on parchment lined baking sheet for 8-10 minutes.
Remove from pan and let cool on a wire rack.
