Ginger Molasses Cookies (GF/DF/Paleo)

When your dr. tells you that you need more iron in your diet and that a great way to get it is through a daily dose of molasses, you don't waste any time on making cookies! These were inspired by a recipe I initially found on Ambitious Kitchen but with a few tweaks because I like my cookies more molasses-y. I've been enjoying them with a cup of tea but we also paired them with some vanilla bean ice cream last night and they got the family stamp of approval (what doesn't go well with ice cream?) 

Ginger Molasses Cookies

Ingredients:

1/2 cup melted & cooled coconut oil
1/2 cup coconut sugar
6 Tbls molasses
2 eggs, at room temperature
2 tsp vanilla extract
2 cups almond flour
1/2 cup coconut flour
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp cinnamon
1 tsp allspice
1/2 tsp salt
OPTIONAL: organic sugar for rolling, if desired

OPTIONAL: 2 scoops Collagen Peptides

Directions:

1.    Preheat oven to 350 degrees F.

2.   In a large bowl, mix together melted coconut oil, coconut sugar, molasses, egg and vanilla extract. (Make sure your coconut oil is cool or it'll cook the egg!)

3.   Add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough. Let the dough rest for just a few minutes.

4.   Use a tablespoon to scoop the dough and then use your hands to roll the dough into a ball. Either place on an ungreased or silpat covered cookie sheet or roll the dough in organic cane sugar then place on the cookie sheet. Gently flatten the dough with your hand or the back of a glass. 

5.   Bake for 8-11 minutes. Allow to cool on cookie sheet before transferring to a wire rack to finishing cooling. Makes roughly 2 dozen cookies.