*** A Little Note: the first time I made these cookies, I used non-melted coconut oil at first - just packed it into the measuring cup, and then the next time, I melted the oil first, so I wouldn't have to pack the coco shavings into the messuring cup.
This made a pretty big difference in the cookie consistency - so .... I suggest using the oil melted from the start, so it's easier to measure out. And in that case, use 1/2 cup melted oil ; ) They're good both ways, but with 1/2 cup, they come out fluffier ; )
alOha everyone!
I
find it funny that the first recipe I finally post on our blog is for
coOkies ... because I honestly never make coOkies. Recently, my
acupuncturist told me that I'm super Iron deficient and that I should
eat black strap molasses and ever since (he swayed me) I've been
salivating over the idea of making molasses coOkies ... so I finally
did! When he first told me to eat molasses I said, "no thanks, I don't
eat sugar." he replied saying, "don't think of it as sugar, think of it
as medicine." Molasses is actually very rich in minerals. It's the dregs
of sugar ... When they process sugarcane they strip all of the
nutrients out, and molasses is everything that's been removed. It's rich in Iron, Calcium, Copper, Magnesium, Phosphorus, Potassium & Zinc & is alkalizing to the body ; )
So ... after
not having eaten sugar in almost three years ... I started consuming
molasses and I love it ; ) It tastes very metallic, definitely rich in iron, and almost bitter, and
sometimes we just eat it by the spoonful for a mineral/ energy boost. We also love to make dessert
milk, stirring it up with maple syrup & a touch of vanilla extract.
In
place of conventional flour I used my very own homemade almond flour. Every time I
make a batch of almond milk, filtering the thick, frothy milk through a fine mesh bag, I crumble the pulp out onto a plate and stick
in it the dehydrator ; )
I can't even begin to explain how good these coOkies are! You'll just have to make them for yourself to find out ; )
I'll have to post a fresh almond milk recipe/ tutorial soon !!! ... oh, and cream-top coconut tOo!
loVe,
juwels
p.s. feel free to email me if you want a copy of the recipe. pollenarts (at) gmail
Thank you! I've been looking so forward to this recipe. I just found that I'm allergic to wheat. Ginger Crinkles have always been my fave cookie. So I do appreciate a new recipe. I was wondering if you used fresh ground ginger or previously ground.
ReplyDeleteThank you for posting this recipe :)
alOha ; )
DeleteYou're very welcome - we're going to bee baking some of these in the Winnie today as we're doing a lock-in, snow day ; )
For the ginger, I use the dry, pre-ground stuff. It mixes in really well, but I've been curious to try spiking a few dough balls with finely copped fresh ginger to see what kind of zing we get ; )
enjoy !! loVe,
-juwels
Molasses ginger cookies are my favorite - and you are right - don't eat them warm, they're much better when cooled.
ReplyDeleteWonderful recipe! I adore blackstrap molasses and ginger and love to make almond milk. I've never made almond flour though. Great idea! Thank you. I'm very excited to make these with the kiddies this week :) ♥
ReplyDeleteOh it sounds so tasty I will have to give them a try. Blackstrap molasses is not only something I eat but I do give to the goat girls when they deliver and also if I have a weak baby.. It is easily absorbed, bring many minerals to the blood that we need and if you are having a form of sugar that is better then the white devil stuff... giggles. I too have that mug (bowl and plate)it is what I feed my sons off of and is tucked safe in the kitchen for when my grandson's come to eat. Thanks again for sharing..
ReplyDeleteI keep a bottle of blackstrap molasses and have some every day. Annie turns herself inside-out grimacing, but I like it.
ReplyDeleteWe're vegan, and I'm always looking for foods that have the more macro-micronutrients (calcium and magnesium). Yay blackstrap!
So good! Can't. Stop. Eating.
ReplyDelete