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+ servings
ginger molasses cookie dough bites in a bowl ready to serve

Ginger Molasses Cookie Dough Bites (AIP & Paleo)

Tara Klippert
This recipe is gluten free, dairy free, AIP, paleo and soy free.
5 from 3 votes
Prep Time 15 minutes
Chilling time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 133 kcal

Ingredients
  

Instructions
 

  • Add all of the dry ingredients into a large mixing bowl including tiger nut flour, tapioca starch, dried ginger, cinnamon and salt.
  • Stir up the dry ingredients!
  • Add the wet ingredients to the dry ingredients including blackstrap molasses, vanilla extract, and melted coconut oil.
  • Stir all ingredients together thoroughly until mixed.
  • Roll into 8 balls (or use a cookie scoop if you have it) and place them on large baking sheet or plate topped with parchment paper. Then put them in the freezer for 15 minutes or the fridge for an hour or more before serving. Store them in the fridge for up to 1 week or the freezer for longer.
  • Enjoy them cold as the chilled dough will get soft if they are left out of the fridge or freezer and they come up to room temperature.
  • Store leftovers in an airtight container.

Video

Nutrition

Calories: 133kcalCarbohydrates: 19.3gProtein: 0.8gFat: 6.1gSaturated Fat: 3.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0gSodium: 5.9mgPotassium: 365mgFiber: 4.1gSugar: 5.1g
Keyword AIP, dairy free, gluten free, grain free, paleo, soy free
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