AuthorParkash BainsCategoryNorth American, snackDifficultyBeginnerGinger Molasses Cookies — It makes me so happy that my family, and everyone else that has tried them, absolutely love these cookies. My reason for joy is that they are totally guilt free, without any refined flours or sugar (I use organic stone ground spelt flour). And they are vegan as well as the added anti-inflammatory benefits of ginger! I always double the recipe because they disappear so fast!!
The original recipe is from the new Oh She Glows cookbook, with some modifications. If you prefer, you can substitute a free-range egg for the flaxseed mixture. If the dough is too dense, the cookies don’t spread out as much and come out too thick. Add an extra tablespoon or so of almond milk if that is the case. The dough should be soft and easy to form into balls. Below are pictures of the balls and flattened discs prior to baking.
Preheat oven to 350F. Line large baking sheet with parchment paper.
In a small bowl or cup, stir together ground flax and water. Let sit for a few minutes to thicken.
In a large mixing bowl, cream the coconut oil, sugar, maple syrup with an electric mixer. Add molasses, vanilla, almond milk and flaxseed mixture (or egg) and mix until smooth.
In a smaller mixing bowl combine flour, cocoa powder, ginger, baking soda, cinnamon, salt, and cloves. Stir to mix.
Add dry ingredients to the large bowl, mixing it in gently with a spoon first, then beating until just combined. Don’t over mix.
Put a couple of tablespoons of the brown crystal sugar in a shallow bowl. Shape the dough into approx. 1 inch balls (about 1 tablespoon). Roll it in the sugar. Place on cookie sheet and flatten it a bit with your fingers.
Bake for 10 to 12 minutes. They will be soft when you take them out of the oven, but will get firmer once cooled for 10-15 minutes. Store in an airtight container for 3-4 days, or in fridge if they don't disappear.
Ingredients
Directions
Preheat oven to 350F. Line large baking sheet with parchment paper.
In a small bowl or cup, stir together ground flax and water. Let sit for a few minutes to thicken.
In a large mixing bowl, cream the coconut oil, sugar, maple syrup with an electric mixer. Add molasses, vanilla, almond milk and flaxseed mixture (or egg) and mix until smooth.
In a smaller mixing bowl combine flour, cocoa powder, ginger, baking soda, cinnamon, salt, and cloves. Stir to mix.
Add dry ingredients to the large bowl, mixing it in gently with a spoon first, then beating until just combined. Don’t over mix.
Put a couple of tablespoons of the brown crystal sugar in a shallow bowl. Shape the dough into approx. 1 inch balls (about 1 tablespoon). Roll it in the sugar. Place on cookie sheet and flatten it a bit with your fingers.
Bake for 10 to 12 minutes. They will be soft when you take them out of the oven, but will get firmer once cooled for 10-15 minutes. Store in an airtight container for 3-4 days, or in fridge if they don't disappear.
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