Happy November, friends! I felt it was appropriate to start making some holiday recipes now that Halloween is over. These Ginger Molasses Cookies are chewy, spicy and crispy on the edges. They are also vegan, gluten-free and grain-free making them a healthier holiday cookie.
How to make Ginger Molasses Cookies:
- The first step to making these easy cookies is by making a flax egg. A flax egg is made by mixing together water and ground flaxseed meal and allowing it to set for about ten minutes until thick.
- The second step is to mix together all the dry ingredients and then add in the wet ingredients. Mix thoroughly and then form 12 cookie dough balls.
- Lastly, the cookie dough is rolled in coconut sugar and baked in the oven until crispy on the edges and soft in the middle.
Are gingersnaps and molasses cookies the same?
While gingersnaps, molasses cookies and even gingerbread are made with similar ingredients and taste very similar, it's all about the texture for gingersnap cookies. Gingersnap cookies tend to be a little more crispy and have that distinguishable "snaP' when broken.
What is molasses?
We tend to be familiar baking sugars such as cane or beet sugar, honey, brown sugar and maple syrup. Molasses is viewed as the old fashioned sweetener grandma would use. So what exactly is molasses? Molasses is the byproduct of making cane sugar.
Unsulphured molasses vs. sulphured molasses
There are two types of molasses you will find on the store shelves, unsulphured and sulphured molasses. Sulphured molasses has been treated with the preserving agent sulphur dioxide while unsulphured molasses is not treated. Unsulphured molasses is my preferred molasses to bake with. Sulphured molasses can have a chemical like taste and not be as sweet.
To help make your baking easier...
My favorite molasses is Wholesome Organic Black Molasses. It is unsulphured, organic, gluten-free, and certified non-GMO. I find the size of the bottle lasts me for quite a while.
My favorite baking trays to bake cookies with are USA Pans. They distribute heat so well, are heavy duty and super easy to clean. To shop more of my favorite kitchen utensils and gadgets, check out the "Shop My Kitchen" page.
Looking for more vegan cookie recipes? Check out these Pumpkin Chocolate Chip Cookies, Triple Chocolate Cookies or these Chocolate Caramel Cookies with Sea Salt
Ginger Molasses Cookies
Ingredients
- 1 tbsp flaxseed meal
- 3 tbsp water
- ½ cup coconut flour
- ¼ cup tapioca starch
- 1 tsp baking soda
- 2 tbsp maple syrup
- ¼ cup molasses
- ¾ cup coconut sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- Pinch of salt
- ¼ cup coconut sugar
Instructions
- Preheat the oven to 350 degrees and line a baking sheet tray with parchment paper
- Combie the flaxseed meal and the water in a small dish and mix. Allow to thicken for ten minutes
- While the flax egg is thickening, combine the coconut flour, tapioca starch, baking soda, ¾ cup coconut sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg and the salt and mix. I like to use a whisk to mix together dry ingredients just to make sure they are incorporated very well
- Once the flax egg has thickened for ten minutes, add to the bowl with the dry ingredients along with the molasses and maple syrup. Mix well. Scoop out 12 portions of the cookie dough and roll into a ball. Place the ¼ cup of coconut sugar on a plate and roll a cookie dough ball in the sugar. Place on the baking tray. Roll the remaining cookie balls in the sugar and place on the baking tray. With the palm of your hand of the bottom of a measuring cup, press the cookie down slightly flatten the rounded top.
- Place the cookies in the oven and bake for 15-20 minutes or until crispy on the edges, cracked on top and still slightly soft in the center. Remove from the oven and allow to cool before enjoying.
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