I feel a little neglectful of my bloglet but uggghh I’ve been buried under endless math flashcards and GRE study. Eeew ew ew. My free time from now until November 10th is non existent and has been replaced by studying math that I haven’t needed to know since high school. No big deal, I’ll just re-learn how to FOIL because that is SO USEFUL. Not.
But. That is off my chest now and I can think about all the fun things happening right now like boots and scarves and FALL and pumpkin and ginger and baking and cold, snappy air!! AND grilled cheese festivals with E. WITH UNLIMITED GRILLED CHEESE. We were very, very happy. Obviously.
But actually I love fall because baking becomes legit again. Who wants to turn the oven on when it’s hot in the summer?! I make the sacrifice but really I hate it. It’s much more fun when it’s chilly out and I get to heat up the kitchen while I putter around. Putter putter putter. What a great word.
Even Jessie gets in on the fall sunbathing. The sun feels sooo much better when it’s brisk out.
Side note: this was my breakfast. Sometimes I amaze even myself.
And all I want is ginger. And pumpkin. And fall-spiced things. So I made two kinds of pumpkin bread in one week.
And then I made these: Almond Butter ginger cookies that were amaaaazing… they got eaten pretty much too fast to take decent pictures.
And then not even a week later I made these: Molasses Ginger Cookies [Chewy, dense, and spicy. Everything a fall cookie should be]
Can someone save me from myself, please??
But actually don’t. Just hang around so I can feed you things and make more things. Okay? Okay.
Molasses Ginger Cookies
Makes a nice small batch of about 9 cookies. Vegan, gluten and grain free, refined sugar free, and full of healthy fats and fall spices. The recipe is only slightly adapted from the Roasted Root, here! Also it probably only took me a max of 10 minutes to have these in the oven and the dishes washed. And then they only bake for about 8 minutes so really, there is nooo excuse not to make them!
- 1.25 c almond meal
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 heaping tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 heaping tsp fresh ginger, grated
- 2 tbsp molasses
- 1 tsp vanilla
- 2 tbsp coconut oil, melted
Preheat the oven to 350 and line a baking sheet with parchment paper.
In a bigish bowl, whisk together almond meal, baking soda and powder, cinnamon, nutmeg, cloves and freshly grated ginger. Stir in molasses, vanilla, and melted coconut oil. Roll into a roughly ball-like shape and drop by the tablespoonful onto the cookie sheet, flattening the cookies slightly. Bake for 8-10 minutes, until lightly browned at the edges. The tops will still feel a teeny bit soft, so let them cool on the cookie sheet for a few minutes before removing them to a cooling rack to cool completely.