Blackstrap molasses is a versatile natural syrup sweetener for savoury and sweet dishes. Treacle could be substituted. I used a new liquid coconut oil from Olivado. These cookies are photographed above on the left.
Ingredients
| 1 large | Egg |
| 3 Tbsp | Coconut oil |
| 3 Tbsp | Blackstrap molasses (Main) |
| ¼ cup | Coconut sugar |
| 1 tsp | Ground ginger |
| 1 tsp | Ground cinnamon |
| 1 tsp | Vanilla essence |
| 1 ¼ cups | Almonds, finely ground |
| ¼ cup | Rice flour |
| 1 tsp | Baking powder |
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Directions
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Place the egg in a mixing bowl and lightly beat. Add the molasses, coconut oil, coconut sugar, spices and vanilla essence. Mix until well combined. Add the remaining ingredients mixing well.
- Place large teaspoons of the mixture on the tray. With a wet thumb, make a thumb print in the centre.
- Bake for 12-15 minutes. Remove from the oven and cool for 5 minutes. Press your thumb into the centre of the cookies to deepen the thumbprint, if preferred.
- Cool on a wire rack. Store in an airtight container for 5 days or in the freezer for 3 months.
