Makes about 9 cookies


  • 1 egg (organic, pastured) 
  • 1/4 C maple syrup
  • 1/4 C unsulphured blackstrap molasses 
  • 1/2 C or 115 grams melted organic butter
  • 1 1/2 C gluten free flour (I use this one)
  • 1/2 tsp ceylon cinnamon
  • 1/4 tsp nutmeg
  • 1 TBS fresh ginger, grated 
  • 1/4 tsp pink Himalayan salt 
  • 1/2 tsp baking soda (aluminium-free) 
  • 1/2 tsp baking powder  


  • Preheat oven to 350 degrees F.
  • Whisk all the wet ingredients, (from egg down to melted butter in the ingredients list), together in a bowl and set aside. 
  • Whisk the dry ingredient together in a bowl. 
  • Combine the wet ingredients with the dry ingredients – mix together.  
  • Place dough in the fridge for about 15 minutes. 
  • With a cookie dough scooper such as this one, scoop out balls of dough and place on a lined cookie sheet to bake.
  • Bake for 10 – 12 minutes (these cookies are meant to be soft and chewy). 
  • Enjoy warm or cooled!



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