Gluten-Free, Dairy-Free, Vegan
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Servings: 24 Cookies
Blackstrap Molasses is the least refined part of sugar cane and has the lowest sugar content of any sugar cane product. When cane sugar gets mashed and boiled, it creates cane syrup, which is boiled a second time creating molasses. After boiling a third time, it becomes a dark thick liquid known as blackstrap molasses.
It is high in calories and carbohydrates, but it is also high in calcium, magnesium, iron, vitamin B6 , potassium and selenium. You can’t say that about any other sweetener!
Its the ingredient that gives gingerbread its distinctive flavor. I’m a huge fan of any of the chai spice flavors as well as pumpkin, so this recipe is a beautiful blend of all three!
2 Cups “Cup 4 Cup” Gluten Free Flour Blend
1/2 Cup Coconut Oil
1/4 Cup Light Brown Sugar
1/8 Cup Blackstrap Molasses
1 tsp. vanilla extract
1/3 cup of pumkin puree
1/2 tsp. Pumpkin Pie Spice blend or Chai Spice Blend
additional 1/2 tsp. Cinnamon
1/8 tsp. salt
1 tsp. baking soda
sugar for rolling
Next is a recipe from my favorite Essential Oils book by Dr. Josh Axe, Ty Bollinger and Jordan Rubin called “Essential Oils” Ancient Medicine. His healthy alternative to “Peppermint Patties” are really delicious and fun to make. I think they taste better than the store bought one!
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