Ginger Molasses Cookie Skillet - Bravabod
Recipes

Ginger Molasses Cookie Skillet

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 30"

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: Classic

liked this

Freeze For 3 months

Best by 3 days refrigerated


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
  1. Step 1: Preheat oven to 325°F. Lightly grease a cast iron skillet with extra coconut oil and place in the oven to preheat.
  2. Step 2: Whisk together all wet ingredients: egg, maple syrup, molasses, melted coconut oil, almond butter, and vanilla.
  3. 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.
  4. 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.
  5. 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.

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

liked this

Freeze For 3 months

Best by 3 days refrigerated


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
  1. Step 1: Preheat oven to 325°F. Lightly grease a cast iron skillet with extra coconut oil and place in the oven to preheat.
  2. 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.
  3. Step 3: Whisk together all wet ingredients: the flax egg, maple syrup, molasses, melted coconut oil, almond butter, and vanilla.
  4. 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.
  5. 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.
  6. 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.

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

liked this

Freeze For 3 months

Best by 3 days refrigerated


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
  1. Step 1: Preheat oven to 325°F. Lightly grease a cast iron skillet with extra coconut oil and place in the oven to preheat.
  2. Step 2: Whisk together all wet ingredients: egg, maple syrup, molasses, melted coconut oil, almond butter, and vanilla.
  3. 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.
  4. 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.
  5. 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

liked this

Freeze For 3 months

Best by 3 days refrigerated


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
  1. Step 1: Preheat oven to 325°F. Lightly grease a cast iron skillet with extra coconut oil and place in the oven to preheat.
  2. Step 2: Whisk together all wet ingredients: egg, yacon syrup, maple-style syrup, melted coconut oil, almond butter, butter, and vanilla.
  3. Step 3: Stir in the dry ingredients, except the granulated sugar: almond flour, baking soda, spices, and salt.
  4. 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.
  5. 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.

Nutrition

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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:

4 Servings

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