Cinnamon and molasses flax cookies – the name says it all doesn’t it? These paleo treats are warming and lightly spiced, with a melt in the mouth texture. The molasses and flax work together in this recipe to bind the cookie dough, so no eggs are needed. Best of all, they are ready in less than 15 minutes!
Makes 6 cookies
Cinnamon and molasses flax cookies Ingredients:
- 1 cup ground almonds
- 2 tbsp ground flaxseed
- ½ tsp cinnamon
- ¼ tsp baking powder
- Pinch sea salt
- ¼ tsp ginger (optional)
- 1 large tbsp coconut oil
- 1 tbsp blackstrap molasses
- 1 tbsp coconut sugar + 1 tsp cinnamon, to coat
Cinnamon and molasses flax cookies How To:
1) Preheat your oven to 160C / 325F / Gas mark 3. Line a baking tray with some parchment paper and set aside.
2) In a mixing bowl, combine the ground almonds, flaxseed, cinnamon, baking powder, salt, and ginger (if using). Then add the coconut oil and molasses, and mix well. This is best done using a stand alone mixer, but if you don’t have one, your hands will be just as good. Just be sure that all ingredients are thoroughly combined. The dough will be relatively sticky, but still workable.
3) In a separate bowl, combine the coconut sugar and cinnamon. Using your hands, roll the cookie dough into golf ball sized shapes, then coat evenly with the cinnamon and coconut sugar mixture. Lay out on the baking tray, and flatten slightly.
4) Bake for 8 – 10 minutes, then remove from the oven. Leave to cool for 5 minutes before serving – these are best eaten straight away but keep for up to a week.