I’m at a loss for words lately. I was so few and far between posts trying to think of what to share and talk about and suddenly weeks passed and I am still facing writers block. So I’m keeping it short today and letting the cookies do all the work.
Spring is really just around the corner and it feels really promising. But it also means I’m running out of time for lingering wintery treats that I personally never get tired of, but the seasons do. I know, I basically only post desserts and I think I’m ok with that. I’ve never been one to really pay attention to what I put in my savory dishes, but when I make a cookie I like, I record that info right away. And now that these beauties are tried and tested I am very excited to share them with you all.
Be warned, these were devoured very quickly.
2 cups gluten free flour blend
1 tsp cinnamon
1/2 tsp cardamon
1 tsp ginger
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 granulated sugar of choice (I used munk fruit) plus some for sprinkling
6 tbs molasses
1/3 cup melted coconut oil or avocado oil
1 flax egg (1 tbs ground flax, 3 tbs water)
half a cup chocolate chips
-Preheat the oven 350 degrees and line or grease a baking tray.
-In a medium sized bowl mix the flour, cinnamon, cardamon, ginger, baking soda, baking powder, salt and sugar together.
-In another bowl combine the wet ingredients.
-Add the wet to the dry ingredients until just combined and then mix in the chocolate chips untill evenly distributed.
-Roll into balls about the size of a tbs and then sprinkle a small about of extra sugar on them.
-Bake for 6-8 minutes until lightly browned on the bottom.