Cinnamon and Molasses Flax Cookies
These paleo cookies are warming and lightly spiced with a melt-in-the-mouth texture. The molasses and flax work together to bind the dough, making eggs unnecessary. Ready in less than 15 minutes, they are a quick and delicious treat.
Servings: 6 Cookies
Calories: 150kcal
Cost: $10
Equipment
- Baking Tray
- Parchment paper
- Mixing bowl
- Stand mixer (optional)
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
Instructions
- Preheat the Oven: Preheat your oven to 160C / 325F / Gas mark 3. Line a baking tray with some parchment paper and set aside.
- Mix the Dry Ingredients: In a mixing bowl, combine the ground almonds, flaxseed, cinnamon, baking powder, salt, and ginger (if using).
- Add the Wet Ingredients: Add the coconut oil and molasses to the dry ingredients and mix well. This is best done using a stand mixer, but if you don’t have one, your hands will be just as good. Ensure all ingredients are thoroughly combined. The dough will be relatively sticky but still workable.
- Prepare the Coating: 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.
- Bake the Cookies: 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.
Notes
- Adjust the amount of ginger to your taste or omit it if preferred.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
- You can substitute coconut sugar with another paleo-friendly sweetener if desired.