Not sure about you all, but when I think of cookies, I always think of good old-fashioned chocolate chip cookies. Something about those warm, buttery cookies with all that gooey chocolate inside makes me SWOON!
But come on. It’s the holidays and it’s the perfect time of year to break out of that rut and try something new. I’ve been experimenting in the kitchen and trying to find inspiration for the perfect gingerbread molasses cookies, and after some tinkering with this recipe, I’ve finally got it down (where’s my pat on the back?!)!
They are lightly crunchy on the outside and super soft and decadent on the inside. And of course I made them with my favorite-ever almond butter, from Georgia Grinders. I’m obsessed with Georgia Grinders because their nut butters are CLEAN – no added oils or sugars, which makes me feel good! And the taste is simply incredible!
2eggs (sub for 2 flax eggs, which is 2 tb ground flaxseed + 5 tb water, just whisk in a bowl and set aside. if you need more of a tutorial on how to make a flax egg, click here to visit the Minimalist Baker tutorial)
In a medium bowl, add all the wet ingredients + coconut sugar.
Use a hand mixer to blend together until smooth (one-two minutes or so!).
Next, add the remaining ingredients and use a spoon to mix together until everything is combined.
On a parchment lined baking sheet, form small balls. I consistently get 9 cookies every time I make this recipe, but you might get more or less depending on how big you make your balls (don't laugh, it sounds really funny as I write this!).
Slightly flatten dough (these won't rise that much) and sprinkle the top with coconut sugar. Bake 10 to 11 minutes. ENJOY!
The dough will be sticky, so I used a cookie scoop.
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!