It’s hard to believe at this time last year I was baking up a storm, not realizing how drastically my life would change in the months ahead. These Real Food Molasses Cookies are amazing. Gingerbread cookies, as my girls call them, are a hit this season. Switching to a real food way of eating does not mean that you can never have a treat, it may take some research and effort to find something you like, but it is so worth it. Peppermint fudge is also a tasty, healthy treat this time of year.
When I let my dad try these cookies he said “They taste just like the gingerbread cookies my grandma used to make me, they are really good”.
Many of you have been following our real food journey and know that my husband has lost 40 pounds so far in 2014 and I have lost just over 75 pounds. I often refer to how I eat as Paleo as that is the closest description that matches how I eat because when I say “real food” most people are even more confused. I also do not eat nightshades. I followed a strict auto-immune protocol for a few months, and then added in nuts and eggs and now on occasion I have rice – wild rice being my first choice. Is Wild Rice Paleo? No, it’s not technically Paleo. It does have a much better nutritional profile than both white and brown rice, and it is high in protein. However, much like brown rice, it does have a higher concentration of anti-nutrients. Wild rice can be soaked which does help make it one of the healthiest starchy options. I think it would be safe to say that people on “real food” or “primal” diets rather than strict Paleo consider wild rice an okay/sometimes starch. If you are considering the Paleo diet, I would suggest doing it without rice first, and then slowly adding it back in and see how your body reacts.
Since it is the time of year that I like to bake, I decided to try my hand at a healthy real food molasses cookie. They passed the family taste test. Pair them with milk for the kids or coffee for the adults and you have a delicious healthy treat.
These gingerbread molasses cookies are soft and chewy and pair wonderfully with a hot cup of coffee.
- 2 cups dates (pitted), soaked in hot water for 5 minutes, then drained
- ½ cup tapioca starch
- ½ cup coconut flour
- ½ cup wild rice flour (I use Naosap Harvest)
- ¼ cup molasses
- 2 tsp maple syrup
- 2 tbsp coconut oil or lard
- 1 drop ginger doTERRA essential oil
- 1 drop cinnamon doTERRA essential oil
- ½ drop clove doTERRA essential oil (I drop one drop into a spoon and then drip it off the spoon to get less)
- ⅛ tsp Himalayan pink salt
- ⅛ cup coconut sugar (optional)
You can purchase doTERRA essential oils here.
- Preheat oven to 325 degrees.
- Place all ingredients into a blender (I use a vitamix).
- Pulse ingredients a few times, just until mixed. You do not want to over mix. There should still be pieces of the dates visible in the mixture.
- Put mixture into a bowl and use your hands to finish mixing up the ingredients to make sure there is no dry flour visible.
- Use a heaping tablespoon of mixture to make each cookie. Roll into a ball and then dip in the coconut sugar if desired.
- Place each cookie on a cookie sheet that has been lined with parchment paper. Use a fork to press down each cookie slightly.
- Bake at 325 for 22 minutes.
- Take out and let cool for 10-15 minutes before removing from pan.
Makes 18- 20 cookies. Cookies can be kept in an airtight container for 7-10 days.