Raw carrots are one of my favourite, most crunchiest, munchiest…
Certain tastes are loaded with cheerful nostalgia. These molasses cookies are that way for me; they bring back many happy memories of summer holidays spent on Cape Breton Island – one of Canada’s prettiest regions with a most sublime landscape. (If you ever get the chance, you really must experience The Cabot Trail!)
My mom’s side hails from these parts, and almost every summer when I was growing up, we’d make the long journey to the island to visit my grandfather, whom I affectionately called Papa.
Papa passed away in September, but our sadness at his loss is tempered by wonderful memories. He was a jolly man with a contagious joie de vivre and a mischievous glint in his eye. He loved to laugh, and he loved to spoil me, more often than not with freshly-baked goods.
The bakeries on Cape Breton Island are renowned for the chewiest, most decadent molasses cookies. And this recipe lives up entirely to my recollections of all that chewy, molasses-y goodness.
These cookies are an homage to my Papa and to my roots and really just to bringing a smile to the faces of your loved ones. Enjoy.
Molasses Cookies (Paleo, AIP)
Recipe type: Treats
- ¼ c coconut flour
- 1 tbsp. tapioca flour
- 1 tsp ginger, dried
- ½ tsp cinnamon
- ¼ tsp baking soda
- pinch of sea salt
- ¼ c coconut oil, melted
- ¼ c apple sauce
- 1 tbsp. molasses
- 1 tbsp. maple syrup
- Prehat oven to 325 degrees.
- In a medium bowl, mix the coconut flour, tapioca flour, ginger, cinnamon, baking soda, and salt. Make a well in the centre, and add the melted coconut oil, apple sauce, molasses, and maple syrup.
- Stir to combine until mixture begins to thicken -- usually about one minute.
- Drop by the tablespoon on a parchment-lined baking sheet. Gently flatten with a fork.
- Bake at 325 for 15 minutes.
- Remove from oven and allow to cool.
- Makes one dozen cookies.