I used to be totally addicted to the ginger molasses cookies at Starbucks. Or Tim Hortons. Like pretty much any of them if they were chewy and sweet and a little bit spicy. When I was having a rough day at work, feeling like I couldn’t make it through the rest of my meetings, I would sneak out to pick one up and inhale it at my desk.
It was momentarily comforting and satisfying, but I would get a serious sugar crash less than an hour later. I’d also feel crazy bloated and even achy from all that gluten and butter. Some people can get away with the occasional coffee shop treat, but I don’t think that’s me.
Your best bet is a stash of good-for-you baking that you can keep on hand (fresh or frozen).
Introducing… a legitimately healthy ginger molasses cookie that is not only gluten-free, dairy-free, egg-free, and refined sugar-free, but also full of good stuff. Some benefits include gut-loving collagen and gelatin (which makes the texture insanely chewy), iron-rich blackstrap molasses, blood sugar-balancing cinnamon, prebiotic tigernut flour (it feeds probiotics!) and a hint of antioxidant-packed sweet potato.
Like I always say, I want my desserts to be good enough to eat for breakfast. Check out my banana bread, tahini blondies and chocolate-cherry cookies for more goodies like this one.)
Ginger molasses cookies with sweet potato (AIP)
Prep Time 20 mins
Cook Time 10 mins
Course: Dessert
Servings: 12
Ingredients
1 cup tigernut flour
¼ cup arrowroot starch
¼ tsp baking soda
1 tsp cinnamon
2 tsp ginger
¼ tsp nutmeg mace for AIP
Pinch salt
1 Tb grass-fed gelatin
2 Tb grass-fed collagen
¼ cup sweet potato purée baked and blended*
2 Tb red palm oil or coconut oil
2 Tb maple syrup
1 Tb blackstrap molasses
Optional: maple sugar or coconut sugar for topping
Instructions
Preheat oven to 375ºF and line a large baking sheet with parchment paper.
Whisk together dry ingredients thoroughly: tigernut flour, arrowroot, baking soda, spices, salt, gelatin and collagen. If you have a stand mixer or hand mixer, you can use that.
Add in sweet potato, palm oil, maple syrup and molasses and stir until well-combined.
Scoop 1.5 Tb balls on a large cookie sheet, leaving 1-2 inches in between each cookie; use a cookie scoop if you have one. Gently flatten to ½ an inch thick.
Option: sprinkle a pinch of maple sugar or coconut sugar on top of each cookie.
Bake for 10 minutes.
Remove from oven and allow to cool 5-10 minutes before transferring to a baking rack to cool completely.
Due to the perishable nature of the ingredients, cookies should be stored in the fridge beyond 1 day, and for up to 1 week. They also freeze well for occasional snacking.
Notes
* I recommend baking sweet potato ahead of time and freezing it, or baking these cookies on a week when you are already making sweet potato. Alternately, you can find canned versions for a quick fix.
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