Chewy Paleo Blackstrap Molasses Ginger Cookie Balls

Molasses Ginger Balls

Since adopting a gluten-free, mostly grain-free diet, I haven’t missed my old staples on a daily basis, but that was definitely not the case when my lovely neighbor popped by the other day with a delivery of chewy (I’m assuming) molasses ginger cookies. These are my favorites. I love the rich, sweet & spicy cookies with the subtly bitter flavor of molasses. And if something has molasses in it, I’m in.

Not only is it delicious, but blackstrap molasses is practically a superfood! Surprisingly nutrient dense, it has five times as much iron as steak and one and a half times as much calcium as cheese (per calorie). Pretty impressive. Blackstrap molasses should not be confused with light, or even dark molasses, however. Blackstrap molasses is what’s left after three rounds of boiling sugar crystals out of sugarcane or sugar beet juice. Following this, much of the sugar is gone, leaving a nutrient-rich, lower in sugar sweetener. It’s also low-medium on the glycemic index at 55, compared with table sugar, which is 80.

So, after staring at these molasses cookies for a few days as my family enjoyed them, I decided to make something festive that would have some nutritionally redeeming qualities. These blackstrap molasses ginger cookie balls come together quickly and are rich, chewy, and taste just like real molasses cookie dough. These are really a nice introduction to Fall, and I really hope you’ll try making them, in the holiday season or year-round!

Chewy Paleo Molasses Ginger Cookie Balls

Yields: 15 small balls

Time: 10 minutes

1 c. cashews

5 medjool dates

1 tbsp. coconut oil

3 tbsp. blackstrap molasses

1/2 tsp. vanilla extract

1/2 c. almond flour (I use this)

1 tbsp. coconut flour

1/2 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. cloves

1/4 tsp. nutmeg

a pinch of unrefined sea salt

Add cashews and dates to a food processor (what I have and love) and blend well until well blended and starting to clump together. Add the dry ingredients, followed by the blackstrap molasses, coconut oil, and vanilla extract. Blend until you can form balls with your hands. Roll into balls and chill for 1 hour or more. Store in the refrigerator and enjoy up to one week.

Note: If your mixture is too wet, just add a teaspoon at a time of coconut flour. It will soak that moisture right up!

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