These are one rich, spicy, melt in the mouth, awesome little treat that will keep you going all winter!!!!

Summer has gone – yep it seemed to vanish overnight. Suddenly I’m freezing and I don’t seem to know what I’ve done with any of my warm cardigans!! Oh well, at least I always know where the warming foods can be found!!! I love ginger for that – it’s a real warming comfort food for me –the kind that goes perfectly with that almond milk chia latte – ooooooo I have to have one of them soon!!! After all there is nothing I love more than visiting my parents, curling up in an armchair next to their fire with good book, a warm drink and a tasty treat.

Okay I know it might not seem cold enough for that just yet but there is no harm in being ready!! These are too good to wait for the snow.

I have always loved ginger – gingercake, gingerbread, gingernuts. And for me at least ginger is at its very best when it’s complimented with molasses – together they produce that, extra special, deep, rich results that I couldn’t resist trying to transfer over to cookie  - and I’m so glad I did. Truly decadent one will never be enough!!!

This cookie has all the flavour of dark gingerbread, but is somehow lighter. It has all the traditional crunch of a cookie with a soft centre too. They are super quick an east to bake too.

So grab you apron, your serving spoon and your baking tray and let’s make some cookies!!! :)

Molasses Ginger Cookies  Prep Time: 10 mins                   Bake Time: 8 mins                                       Makes: 20 Biscuits

Ingredients: ¼ Cup Coconut Oil - melted ¼ + 2 tbsps Cup Powdered Coconut Sugar 3 tbsps Blackstrap Molasses 1 Cup Almond Flour 2 tsps. Ground Ginger ½ tsp. Powdered Vanilla ½ tsp. BiCarb 1 tbsp. Non-Dairy Milk

Instructions:      1)      Preheat the oven to 170˚C           2)      Cream together the coconut oil, coconut sugar and molasses.        3)      Stir in the almond flour and ground ginger until thoroughly combined.        4)      Stir in the bicarb and add the non-dairy milk stir in thoroughly.        5)      Use a ½ tbsps. measure to scoop out the mix. Place non a lined baking tray and bake in the oven for 8 mins.        6)      Remove from the oven and allow to cool. These will come out of the oven soft but will firm when cooled. Once cooled store in an airtight container.