Happy first day of Fall!
I was recently hankering for molasses cookies, but not the plain old, boring kind. My mind wandered. I had an open jar of coconut manna in the cupboard and cardamom bitters on the counter. Inspiration hit. When Meghan heard me say I was making molasses cookies, she cried out in despair (they might be her absolute least-favorite cookie), only to taste the finish product and immediately request a second batch. That’s the best endorsement for a recipe I can think of!
½ C. coconut manna
⅓ C. dairy-free butter
1 C. packed brown sugar
1 flax gel egg (recipe here)
¼ C. unsulphured molasses
1 t. cardamom bitters
½ t. salt
2 t. cinnamon
1 t. ginger powder
1 t. baking soda
2 C. sifted flour (gf option here)
Prep time: 10 min + 2 hrs
Cook time: 10-15 min
Yield: ~2 dozen cookies
-Preheat oven to 350 F.
-Combine the salt, cinnamon, ginger, soda and flour; set aside.
-In a stand mixer, combine the manna, butter and sugar until smooth; there will still be small chunks of manna, as it is just pureed coconut meat.
-Add the flax egg, molasses and bitters and combine.
-Add in the dry ingredients until smooth.
-Cover and refrigerate for at least 2 hours or overnight.
-Remove from the refrigerator and roll into 1-2” balls on a baking sheet. I flatten them slightly but you can leave them as is if you’d prefer.
-Bake for 10-15 min or until the cookies have flattened evenly and their edges have darkened a bit.
-Remove from the oven, transfer to a cooling rack and enjoy!