Chewy Ginger Molasses Cookies
Chewy Ginger Molasses Cookies- soft and chewy molasses cookies spiced with hints of ground cinnamon and ginger. So perfect that no one will tell that they’re vegan, gluten-free and refined sugar-free!
You guys, I think I’ve cracked the code for the perfect vegan and gluten-free cookie.
It all started with these Almond Meal Chocolate Chip Cookies. I was pretty floored with the texture of those cookies but then I tried using almond flour instead of almond meal, and whipped coconut oil instead of vegan butter. That was the golden ticket, my friends.
The almond flour gives them a finer texture and the coconut oil keeps the centers soft and helps them spread beautifully. The best part is that you don’t need flax eggs, starches or gums to make them. Just almond flour and oat flour. Simple bliss.
You’ll notice the ingredient list is similar to the Dreamy Vegan Snickerdoodles I posted last week and that’s because these are an adaptation of those. Thanks to molasses, these are slightly softer and more chewy with delicious hints of ginger and cinnamon.
They’re also refined sugar-free assuming you leave off the sprinkle of sugar on the top. I just can’t help myself. It makes them so pretty.
I have to warn you that they are slightly addictive. I made two batches and we’re down to just a few in less than a week. In fact, I just ate one before I started typing this post. I’m also trying really hard to resist getting up to eat another one. The struggle is real.
Whether you’re in the mood to bake holiday cookies or in need of a last minute edible gift idea, I hope you’ll consider giving this recipe a try! I promise it won’t disappoint.
Chewy Ginger Molasses Cookies
Prep Time: 10
Cook Time: 10
Total Time: 20
- 1 cup almond flour (such as Bob’s Red Mill)
- 1 cup oat flour*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup solidified unrefined coconut oil**
- 1/2 cup coconut sugar***
- 3 tablespoons blackstrap molasses
- 1 teaspoon vanilla extract
- 1 tablespoon non-dairy milk
Preheat the oven to 350°F then line a baking sheet with parchment paper. In a large bowl, combine the 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. Cream together on medium speed for about 1-minute.
With the mixer running on low speed, add the dry ingredients to the bowl in two parts. Allow to mix until a dough forms, for about 30 seconds. Use a spatula to scrape down the sides and mix again, as needed. If for some reason your dough is too sticky to handle, try refrigerating it for at least 30 minutes to help the coconut oil solidify.
Take 1 and 1/2 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 peak through the oven door when checking on them rather than opening it and letting the heat out. If they seem undercooked at first, don’t worry! They will harden as they cool.
Allow cookies to cool on the baking sheet for at least 10 minutes. Store in an airtight container for up to 7 days at room temperature.
*Be sure to use certified gluten-free oat flour for allergies.
**If coconut oil isn’t soft enough to scoop at room temperature, try microwaving it (without the lid) for about 10 seconds. You want it to be firm but not rock hard.
***Coconut sugar tends to be less sweet than brown or white sugar. If you want to substitute with either of those keep in mind the cookies will be much sweeter. I haven’t tested it but using 1/3 cup instead of 1/2 cup should work the same.
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