There’s something about the cooler fall weather that makes me crave ginger cookies. I suppose it’s the warmth from the spices or simply the association of gingerbread with the holidays. Either way, a couple of weeks ago I really wanted to make ginger molasses cookies. I looked online for recipes, chose one that sounded good, and adapted it to my liking. What resulted was my new favorite non-chocolate cookie!
I didn’t always love ginger, to be honest. The flavor was too strong for me as a child, so I avoided it. But after learning how good it is for me, I started eating the pickled ginger with my veggie sushi and chewing Gin Gin candy when I wanted something sweet. Now I cook with it all the time (see my tofu veggie ramen), add it to smoothies, and juice it for turmeric ginger shots. I even purchased a bag of crystallized ginger, assuming I’d use it eventually. A year later, I pulled it out of my pantry, chopped it up, and rolled cookie dough in it to make these cookies extra gingery.
I’m in love!
I love the texture of these ginger molasses cookies. They’re soft and chewy with a nice little crunch from the ginger crystals. I actually think they’re better the next day because they get slightly chewier.
Nobody will guess that these delicious cookies are vegan and gluten-free!
Recipe adapted from www.makingthymeforhealth.com.
- 1 cup oat flour (certified gluten-free if necessary)
- 1 cup almond flour (I use Bob's Red Mill)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp sea salt
- ½ cup coconut sugar (or ⅓ cup brown sugar)
- ¼ cup room-temp coconut oil (should be solid and slightly soft)
- 3 Tbs blackstrap molasses
- 1 tsp vanilla extract
- 1 Tbs nondairy milk
- Optional topping: 2 Tbs turbinado sugar + 2 Tbs. finely chopped crystallized ginger
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, ginger, cinnamon, and salt. Set aside.
- Using an electric mixer with a paddle attachment, cream together the coconut sugar, coconut oil, molasses, vanilla, and milk until combined and fluffy (roughly 1 min on medium speed).
- Reduce speed to low and gradually add the dry ingredients until a dough forms, scraping down the sides of the bowl as needed.
- In a small bowl, stir together the turbinado sugar and ginger crystals. Scoop about 1½-2 Tbs of dough and roll it into a ball in your hands. Firmly roll the dough ball in the ginger-sugar mixture, coating it as much or as little as you like. Place the ball on the baking sheet and press down slightly with your fingers to create a dough "patty." Repeat with the rest of the dough.
- Bake 10-12 mins, until they are puffy and have spread slightly. They will firm up as they cool.
- Allow to cool 10 mins on the baking sheet, then transfer to a cooling rack to cool completely.
- Store in an air-tight container at room temperature up to 7 days.
I hope you enjoy these chewy double ginger molasses cookies as much as I do!
♥ ♥ ♥
Also try my Miso Chocolate Chunk Cookies!
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