Though I don’t typically post two sweet treat recipes in a row, however, it’s Christmas, enough said. On that note, I have been going back through the archives and picking recipes that I have wanted to revise, my molasses cookies being one of them.  It is crazy how many new and different products now readily available on the market from the time I made many of my first baked goods.  While I still stand behind them, as I do not post anything that doesn’t get the thumbs up from family and friends, I simply wanted to make some of my recipes using different ingredients.  Overall, versatility is a great thing when it comes to AIP and Paleo baked goods, as it is hard to have literally every ingredient that may possible be used in a given recipe.  Today I chose to stick with two of Anti Grain’s drum dried vegetable flours.  Yes, these molasses spice cookies feature butternut squash and sweet potato, yet you would never in a million years be able to guess so.  They truly come together in a matter of minutes, as no fancy equipment is needed.  With just a spatula and mixing bowl, you can whip up these cookies in no time, the longest period being the actual baking time.  All in all, I was seriously so thrilled with how these cookies came out.  They flattened perfectly on their own while cooking, had the signature crinkle look of a typical molasses cookie, while also containing the perfect chew.  The slightly crisp outside coupled with the soft inside makes for a cookie remarkably similar to any other molasses cookie.  Overall, my parents and a couple practitioners of mine (the official taste testers for this recipe) loved them.

Squash and Sweet Potato Flour Molasses Spice Cookies

Print Recipe

(Makes 14-16 Cookies)
Ingredients

• 3/4 cup Anti-Grain butternut squash flour
• 3/4 cup Anti-Grain sweet potato flour
• 1/4 cup molasses
• 1/4 cup maple syrup
• 1 tsp baking soda
• 3/4 tsp cinnamon
• 1/2 tsp ginger
• 1/4th tsp sea salt
• 1 tbsp grass-fed gelatin
• 1/2 cup non-hydrogenated palm shortening

Process

• Preheat oven to 350 degrees.
• In a bowl, whisk together baking soda, sea salt, cinnamon, ginger, gelatin, squash flour, and sweet potato flour.
• In a small sauce pan, melt shortening and mix with maple syrup and molasses
• Pour wet ingredients into the dry and fold in using a spatula until a cookie dough has formed.
• Form dough into like size balls by rolling them in-between your palms, then place them on a parchment lined baking sheet, 3-4 inches apart.
• Place the baking sheet in the oven and allow the cookies to bake for 15 minutes.
• Remove the sheet from the oven and allow the cookies to cool for 5 minutes, then transfer them to a wire rack for further cooling.

Recipe Notes

Coconut oil can be used in place of the palm shortening, simply flatten the cookies with the back of a spoon before baking.

Luke 2:8-11 “But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. Today in the town of David a Savior has been born to you; he is the Messiah, the Lord.”

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