Archive for November, 2014

Gluten-Free Ginger Cookies

Thursday, November 6th, 2014

It’s never too early to begin with holiday baking and these gluten-free ginger cookies are excellent. Made with protein-rich almond flour and blackstrap molasses, these cookies are surprisingly loaded with iron, calcium, copper, magnesium, and potassium. Naturally sweetened with pure maple syrup or honey, they are also egg-free and dairy-free. If you prefer soft and chewy ginger cookies, simply half the baking time and press them into slightly thicker shapes before baking. Adapted from This recipe makes about 12 cookies.



1½ cups almond flour

2 tablespoons MELT® Organic, softened

¼ cup pure maple syrup or honey

1 tablespoon blackstrap molasses

2 teaspoons ground ginger

⅛ teaspoon fine sea salt

¼ teaspoon baking soda


  • Combine all dry ingredients in a medium bowl until well mixed, then add all of the wet ingredients and mix until a thick batter is formed.
  • If the batter is too dry, add small amounts of water (no more than ¼ cup at a time) and mix thoroughly until the desired consistency is achieved.
  • Chill the batter for 30 minutes in the fridge or freezer to ensure the dough is firm before scooping.
  • Preheat the oven to 350 degrees F.
  • Roll rounded tablespoons of batter in your hands to form a smooth dough ball.
  • Flatten each ball with your hands and then with a wet fork on a baking sheet lined with parchment paper.
  • Bake for 20 minutes until firm.
  • Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool completely before serving.
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