Soft Ginger Molasses Cookies

This recipe comes courtesy of Scott. 

If you love soft, chewy cookies like I do these are a great addition to your recipe book. The linked recipe is paleo, but as with most recipes we use in our household, we’ve tried plenty of substitutions to make it your own. I make ours with chia eggs which add a nice texture, any nut butter works, and almond flour works in place of coconut flour.

The recipe lists an “optional” extra step of rolling the balls in coconut sugar, but I couldn’t disagree more… it’s absolutely essential. You can try it without rolling them in sugar, and your wife will still tell you they’re delicious, but if that was true there wouldn’t be two of them left in the freezer this many weeks later.

Ingredients:
2 large eggs
3 tbsp coconut sugar
1/4 cup molasses
1 tsp vanilla extract
1/4 cup smooth peanut butter
1/4 cup coconut oil, melted and cooled
2/3 cup almond flour
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
pinch of salt
2 tbsp coconut sugar for rolling

Instructions:
1. Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper/silicone.
2. In a large bowl, whisk together the eggs, coconut sugar, molasses, vanilla, peanut butter, and coconut oil until very smooth.
3.In a separate bowl, combine the coconut flour, ginger, cinnamon, baking soda and salt and mix.
4. Slowly mix the dry ingredients into the wet until a sticky dough forms. Chill the cookie dough for about 5 minutes to allow it to firm up enough to roll into balls.
5. Roll the dough into 1.5 inch balls and then roll in the coconut sugar.
6. Place each ball on the cookie sheet and flatten to about 1/2 inch thickness before baking.
7. Bake in the preheated oven for 8-10 minutes, until the tops crack. They won't seem "set" yet but they're perfect!
8. Remove from oven, cool on baking sheet for 2-5 minutes, then transfer to wire racks to cool completely before serving.

Enjoy!

Source: Paleo Running Momma