Tahini-Ginger Molasses Cookies
Is it cold and snowy where you live too!? These couple of weeks leading up to the holidays are the perfect time to do some holiday baking. Make a batch of these tahini-ginger molasses cookies to share with your loved ones! These are a spin on a holiday classic- they're made with silky tahini, fresh grated ginger, blackstrap molasses, and fresh citrus.
Take some time to relax and make your baking fun- decorate your tree, play some Christmas music, and curl up by a fire with some hot chocolate and a couple of these cookies. These cookies are also gluten-free, dairy-free, and vegan. They're a great cookie to serve to guests, and can make a thoughtful gift for loved ones.
Cookies can be healthy and delicious too! These ones are actually full of healthy protein, fats, vitamins and minerals. I added in some fresh grated ginger for a zip, tahini and blackstrap molasses for a deeper, rich taste, and some citrus to brighten them up.
Did you know? Blackstrap molasses contains a plethora of vitamins and minerals including iron, calcium, magnesium and vitamin B6 and selenium (we can all use more blackstrap molasses- try adding it to your oatmeal too!). Tahini is packed with healthy fats, important for glowing skin and hair and a radiant complexion.
You can stick to a healthy lifestyle during the holidays- one of the biggest tips I can give is to enjoy yourself, don't deprive, and maintain as regular a routine as possible: get in your daily movement, drink lots of water, and don't expect perfection! If you indulge one night, wake up and start the day fresh, and return to your healthy habits. One day/night won't make a huge impact- it's what you do most days that counts.
Hope you love these!
*makes about 16
1 cup almond flour
1 cup oat flour (grind up oats in a blender)
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 flax egg (1 tbsp ground flax seed, 3 tbsp water)
1 tbsp grated fresh ginger
3 tbsp molasses
2 tbsp raw sugar
1/4 cup tahini
2 tbsp melted coconut oil
1 tsp vanilla
1 tsp orange zest
1 tbsp orange juice
Prep the flax egg: mix 1 tbsp ground flaxseed with 3 tbsp water. Let sit for about 10 mins until it thickens up.
In a large bowl, mix all dry ingredients together.
In another bowl, add in the grated fresh ginger, molasses, raw sugar, tahini, melted coconut oil, vanilla extract, and orange juice and zest. Add in the flax egg. Mix all ingredients well to combine.
Add wet mixture into dry, mix well. Batter will be thick and wet but that’s ok.
Form small balls a bit smaller than a golf ball, and place each on a baking sheet lined with parchment. Gently press each cookie with your palm to slightly flatten.
Bake at 350F for 9-10 mins.
Let rest on the baking sheet for 5 mins, then to a cooling rack.
Eat and enjoy!
Keep following along on my IG, @aspoonfulofscience, for healthy lifestyle tips, recipes and more.