April 25th, 2024
Recipes
Ginger Molasses Cookie Skillet
Valentina P
- Difficulty
•
- Time 30"
Imagine it: a giant, soft and super thick ginger cookie with rich notes of molasses and warming spices. Crispy edges with an o-so-satisfying chewy center. Serve this cookie warm on its own, or with a scoop of ice cream if you're feeling extra. Grain-free.
How To MakeDiet Type: Classic
Shopping List
- 1 cup almond flour
- 33333333/100000000 cup smooth almond butter
- 33333333/100000000 cup crystallized ginger, chopped
- 1/4 cup coconut oil, melted
- 1 large egg
- 3 tablespoons blackstrap molasses
- 2 tablespoons maple syrup
- 1 tablespoon granulated cane sugar (optional, for topping)
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 6" inch cast iron pan
Instructions
- Step 1: Preheat oven to 325°F. Lightly grease a cast iron skillet with extra coconut oil and place in the oven to preheat.
- Step 2: Whisk together all wet ingredients: egg, maple syrup, molasses, melted coconut oil, almond butter, and vanilla.
- Step 3: Stir in the dry ingredients, except the granulated sugar: almond flour, baking soda, spices, and salt. Fold in the crystallized ginger pieces, leaving several pieces aside for topping.
- Step 4: Remove the pan from the preheated oven (careful, the handle will be hot). Pour the thick cookie batter into the pan and spread out evenly using a silicone spatula. Sprinkle with extra crystallized ginger and the optional granulated sugar. Bake for 18 to 20 minutes, until slightly firm to the touch.
- Serve: Let cool slightly and enjoy while still warm. Top with ice cream or enjoy as is.
Nutrition
If you haven't prepared a cookie in a skillet before, this recipe will rock your world. Imagine it: a giant, soft ginger cookie with rich notes of molasses and warming spices. But unlike a traditional cookie, this one is thick like a brownie - enough to eat with a spoon. And if that wasn't already great enough, this cookie also happens to be grain-free, thanks to the addition of almond flour and almond butter. The little trick here though, is to pre-heat the pan before pouring in the batter. That will give a nice crispy edge while still having that o-so-satisfying chewy center. Serve this cookie warm on its own, or with a scoop of ice cream if you're feeling extra.
How To MakeDiet Type: Plant-based
Shopping List
- 1 cup almond flour
- 33333333/100000000 cup smooth almond butter
- 33333333/100000000 cup crystallized ginger, chopped
- 1/4 cup coconut oil, melted
- 3 tablespoons blackstrap molasses
- 2 1/2 tablespoons cold water
- 2 tablespoons maple syrup
- 1 tablespoon flax meal
- 1 tablespoon granulated cane sugar (optional, for topping)
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 6" inch cast iron pan
Instructions
- Step 1: Preheat oven to 325°F. Lightly grease a cast iron skillet with extra coconut oil and place in the oven to preheat.
- Step 2: Stir together the flax meal and cold water. Let sit in the fridge for 5 to 10 minutes, or until it reaches a gel-like consistency. This is will be the egg replacer for the cookie.
- Step 3: Whisk together all wet ingredients: the flax egg, maple syrup, molasses, melted coconut oil, almond butter, and vanilla.
- Step 4: Stir in the dry ingredients, except the granulated sugar: almond flour, baking soda, spices, and salt. Fold in the crystallized ginger pieces, leaving several pieces aside for topping.
- Step 5: Remove the pan from the preheated oven (careful, the handle will be hot). Pour the thick cookie batter into the pan and spread out evenly using a silicone spatula. Sprinkle with extra crystallized ginger and the optional granulated sugar. Bake for 18 to 20 minutes, until slightly firm to the touch.
- Serve: Let cool slightly and enjoy while still warm. Top with ice cream or enjoy as is.
Nutrition
If you haven't prepared a cookie in a skillet before, this recipe will rock your world. Imagine it: a giant, soft ginger cookie with rich notes of molasses and warming spices. But unlike a traditional cookie, this one is thick like a brownie - enough to eat with a spoon. And if that wasn't already great enough, this cookie also happens to be grain-free, thanks to the addition of almond flour and almond butter. The little trick here though, is to pre-heat the pan before pouring in the batter. That will give a nice crispy edge while still having that o-so-satisfying chewy center. Serve this cookie warm on its own, or with a scoop of ice cream if you're feeling extra.
How To MakeDiet Type: Paleo
Shopping List
- 1 cup almond flour
- 33333333/100000000 cup smooth almond butter
- 33333333/100000000 cup crystallized ginger, chopped (optional, Note 1)
- 1/4 cup coconut oil, melted
- 1 large egg
- 3 tablespoons blackstrap molasses
- 2 tablespoons maple syrup
- 1 tablespoon coconut sugar (optional, for topping)
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 6" inch cast iron pan
Instructions
- Step 1: Preheat oven to 325°F. Lightly grease a cast iron skillet with extra coconut oil and place in the oven to preheat.
- Step 2: Whisk together all wet ingredients: egg, maple syrup, molasses, melted coconut oil, almond butter, and vanilla.
- Step 3: Stir in the dry ingredients, except the granulated sugar: almond flour, baking soda, spices, and salt. Fold in the crystallized ginger pieces, leaving several pieces aside for topping.
- Step 4: Remove the pan from the preheated oven (careful, the handle will be hot). Pour the thick cookie batter into the pan and spread out evenly using a silicone spatula. Sprinkle with extra crystallized ginger and the optional granulated sugar. Bake for 18 to 20 minutes, until slightly firm to the touch.
- Serve: Let cool slightly and enjoy while still warm. Top with ice cream or enjoy as is.
Recipe Notes
Recipe adapted from Rachael's Good Eats. Note 1: Conventional crystallized ginger uses cane sugar, which is technically not considered a Paleo-friendly sweetener. You can choose to omit the crystallized ginger entirely, or make your own homemade version with honey.
Nutrition
IfIf you haven't prepared a cookie in a skillet before, this recipe will rock your world. Imagine it: a giant, soft ginger cookie with rich notes of molasses and warming spices. But unlike a traditional cookie, this one is thick like a brownie - enough to eat with a spoon. And if that wasn't already great enough, this cookie also happens to be grain-free, thanks to the addition of almond flour and almond butter. The little trick here though, is to pre-heat the pan before pouring in the batter. That will give a nice crispy edge while still having that o-so-satisfying chewy center. Serve this cookie warm on its own, or with a scoop of ice cream if you're feeling extra.
How To MakeDiet Type: Low-carb
Shopping List
- 1 cup almond flour
- 33333333/100000000 cup smooth almond butter
- 1/4 cup coconut oil, melted
- 1 large egg
- 2 tablespoons yacon syrup
- 2 tablespoons low-carb maple sweetener
- 1 tablespoon grass-fed butter, melted
- 1 tablespoon low-carb granulated sweetener, optional (1:1 sugar substitute)
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 6" inch cast iron pan
Instructions
- Step 1: Preheat oven to 325°F. Lightly grease a cast iron skillet with extra coconut oil and place in the oven to preheat.
- Step 2: Whisk together all wet ingredients: egg, yacon syrup, maple-style syrup, melted coconut oil, almond butter, butter, and vanilla.
- Step 3: Stir in the dry ingredients, except the granulated sugar: almond flour, baking soda, spices, and salt.
- Step 4: Remove the pan from the preheated oven (careful, the handle will be hot). Pour the thick cookie batter into the pan and spread out evenly using a silicone spatula. Sprinkle with the optional granulated sugar. Bake for 18 to 20 minutes, until slightly firm to the touch.
- Serve: Let cool slightly and enjoy while still warm. Top with ice cream or enjoy as is.
Nutrition
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recipe
Ginger Molasses Cookie Skillet
PT30M 1 cup almond flour 33333333/100000000 cup smooth almond butter 33333333/100000000 cup crystallized ginger, chopped 1/4 cup coconut oil, melted 1 large egg 3 tablespoons blackstrap molasses 2 tablespoons maple syrup 1 tablespoon granulated cane sugar (optional, for topping) 1 teaspoon vanilla extract 1 teaspoon ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/4 teaspoon baking soda 1 6" inch cast iron pan Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
