Molasses Cookies

These are the molasses cookies that I posted about earlier, adapted from  Elana's Pantry. This picture didn't turn out great, but I wanted to show that my cookies turned out darker than the original recipe, probably because I used actual molasses in them, instead of the yakon syrup. And, of course, I added more cinnamon! These cookies were super easy, and even the non-GF eaters liked them! They are very sweet; sometimes just half of one satisfies my sweet tooth...sometimes. :)

Molasses Cookies
1 1/2 c. almond flour
1/4 t. sea salt
1/4 t. baking soda
1 t. ginger
1 t. cinnamon
1/4 c. melted coconut oil
1/4 c. molasses

Mix all ingredients thoroughly. Spoon cookies onto a greased cookie sheet, or one lined with parchment paper. Bake for 8 minutes at 350 degrees. Allow to cool before serving (they really turn out better this way!) Makes 12 cookies.

And just as a side note, I usually store my almond flour as well as my baked goods in the fridge, since I've heard that almond flour can quickly go bad if stored at room temperature.

Have a wonderful holiday!!