My Grandmother has been making Molasses Crinkles for years! She uses a recipe from my Great Grandmother and my dad has always LOVED them!
We lovingly refer to my dad as “the cookie monster” – He. Loves. Cookies. LOL! For the man to go through 6 or 7 cookies on any given day is par for the course! Lucky for him, he’s tall and thin and his genetics allow for this – well, as far as aesthetics go, anyway. He’s the guy that will eat half or less of his meal and then plow through dessert! 🙂 Now we know where MY sweet-tooth comes from!
He’s been having some trouble with his back over the last few years and something I’ve really tried to drive home is how much of an impact sugar will have on his level of back pain. The less sugar and the more anti-inflammatory he can eat, the less pain he’ll have and the better he’ll feel overall.
So, would you believe, the man stopped eating cookies? Well, not entirely – but now he’s having maybe a few a week?
All of that to say, I re-did his favorite cookie recipe to make it much cleaner so that he could have something during the holidays to look forward to and that would not cause his back to get so inflamed! He LOVES them! And for my cookie connoisseur of a father to love them – I know everyone else will too!
I usually make a couple of batches – one for my dad and one to keep around our house during the holidays when we want something festive but not something that we’ll feel bad after eating! They’re a great snack and a great “something sweet” after dinner! Hope you enjoy!
Paleo Ginger Crinkles
Makes 30 small cookies…
- 1 cage free egg
- 1/3 cup palm shortening
- ¼ cup organic blackstrap molasses
- ¼ cup coconut sugar + more for rolling the cookies in
- 1 tsp vanilla extract
- 2 cups Paleo baking flour
- 2 tsp baking soda
- ¼ tsp sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp cloves
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silpat.
- In a large bowl, combine the egg, shortening, molasses, coconut sugar, and vanilla and mix until well combined and smooth.
- In a separate bowl, combine the flour, baking soda, salt and spices.
- Add the dry mixture to the wet ingredients until fully combined. Chill dough in the freezer for 10 minutes.
- Use a small ice cream scoop to scoop the dough into your hands, roll into a ball and into coconut sugar. Place on the parchment paper. They will not spread. So, if you want a flatter cookie, wet the back of a spoon slightly, and gently press down on each cookie and then follow with next step. They will open up slightly and stay a little soft in the center if you leave them in balls.
- Dip your fingers in a little water and flick the water over the tops of the cookies – this will help them crack a little on the top, if you want that.
- Bake for 8-10 minutes until tops begin to crack – cookies will become firmer as they cool.
- Cool completely and enjoy!
- These can be placed into a large Ziploc freezer bag or airtight container and stored in the fridge for up to 7 days or in the freezer for up to 3 months.