Soft'n Chewy Paleo Molasses Cookies

A cross between the classic Christmas gingerbread cookie, with its own extra

molasses burst of flavor! You'll adore these on those chilly holiday mornings with

your coffee!

I can't get over how big, soft, and flavorful these cookies were--they were really everything I hoped and dreamed a paleo molasses cookie could be! Top with

some Lakanto granulated monkfruit sweetener for an extra crunch, and you're

good to go!

A big ol' glass of raw, grass-fed milk to go right alongside these, and you're pretty much set in life! ;)

Recipe is posted below, and I hope you like them! :)

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Soft'n Chewy Paleo Molasses Cookies

- Makes about 18-20 cookies -

INGREDIENTS:

• 1/2 cup grass-fed butter, softened

• 1/2 cup blackstrap organic molasses

• 2 Tbsp coconut sugar

• 2 pasture-raised eggs, room temperature

• 2 1/2 cups blanched almond flour

• 4 Tbsp tapioca flour

• 3 Tbsp coconut flour

• 1/2 tsp Himalayan pink salt

• 1 tsp baking powder

• a pinch of allspice

• 1 1/2 tsp ground cinnamon

• 1 1/2 tsp ground ginger

INSTRUCTIONS:

1. Beat the butter, molasses, and coconut sugar on high speed until light and fluffy. About 1 minute.

2. Add in eggs, and beat to combine.

3. Sift all your dry ingredients into your wet, and mix until a dough forms. Chill dough in refrigerator overnight, or about 5 hours, minimum. It should be stiffened and rollable!

4. Once chilled, preheat your oven to 350°F, and line your baking sheets with parchment paper or baking mats.

5. Put heaping tablespoons of dough onto the pan, and press down to flatten a little bit. Bake in oven for about 12 minutes, and when they're done but still hot, you can sprinkle

6. with the monkfruit. Then, let them cool on a wire rack completely afterwards.

Recipe created by me!

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