Ginger Molasses Cookies
A Winter Classic.
There’s something undeniably comforting about the warmth of ginger and molasses coming together in a soft, chewy cookie. Whether you’re baking for the holidays or just craving a cozy, spiced treat to enjoy with a cup of tea, these ginger molasses cookies are the perfect balance of sweet, spicy, and softness. With their crackled tops, warm golden hue, and irresistible aroma that fills the kitchen, they’re sure to become a new favorite in your cookie repertoire. Let's dive into the recipe that will make your kitchen smell like a holiday haven, no matter the time of year!
This recipe is gluten-free and vegan. Makes 12 cookies.
Ingredients
- 1 cup almond flour (such as Bob's Red Mill)
- 1 cup oat flour (Jo Anne's Bulk)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 cup solidifies unrefined coconut oil (hard, not melted) - keep in a cool environment
- 1/2 cup coconut sugar
- 3 tablespoons blackstrap molasses
- 1 tsp vanilla extract (Simply Organic)
- 1 tbsp non-dairy milk of choice
Directions:
- Preheat your oven to 350F, then line a baking sheet with parchment paper. In a large bowl, combine the dry ingredients except for coconut sugar (almond flour, oat flour, ginger, cinnamon, baking soda, baking powder, and salt). Sift together, then set aside.
- In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil, coconut sugar, molasses, vanilla extract, and milk of choice. Cream together on medium speed for about 1 minute.
- With the mixer on low speed, add the dry ingredients to the bowl in 2 parts. Allow to mix until a dough forms (about 30 seconds). Use a spatula to scrape down the sides of the bowl and mix again as needed. If for some reason your dough is too sticky to handle. try refrigerating it for 30 minutes to help the coconut oil solidify.
- Take 1 and a half to 2 tablespoons of dough and roll into a ball. Sprinkle with organic sugar (if desired), then bake cookies for about 10-12 minutes - until they are puffy and just starting to spread. *Be sure to peek through the oven door when checking on then rather than opening it so as to not let the heat out. If they seem undercooked at first, don't worry. They will harden up as they cool. You don't want to overcook them!
- Let cool on a wire rack and enjoy!
Find all ingredients at Jo Anne's Place. To see store hours, click here.
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