*adapted from Martha Stewart’s Molasses-Ginger Cookies to be healthier (http://www.marthastewart.com/338963/molasses-ginger-cookies)

As much as I wanted to use chia seeds and avocado to substitute the egg and butter… it just made the cookies have the weirdest consistency. Also, for all those people who need an iron boost, these cookies contain molasses (as stated from the name) which contain lots of iron.

Makes 24 medium cookies


  • 1 1/2 cups quinoa flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch freshly ground white pepper
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup firmly packed light-brown sugar
  • 1/4 cup truvia
  • 1/4 cup plus 1 tablespoon molasses
  • 1 large egg
  • 1/2 cup raisins
  • 1/4 cup crystallized ginger (optional)


Line 2 baking sheets with parchment paper and preheat over to 375°F.

In a medium bowl sift flour, baking soda, baking powder, ginger, cinnamon, cloves, white pepper, and salt.

In an electric mixer beat butter, sugar, truvia, and molasses. Then add in the egg.

Add in flour mixture and mix until smooth.

Add in raisins and crystallized ginger (optional)

Make 1 1/2 inch balls of dough and place on baking sheet.

Bake for 12-14 minutes or until edges are firm and middle is slightly soft.

Let cool on a wire rack.

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