Ginger Molasses Cookies
These vegan, gluten-free and grain-free molases cookies are sweet and spicy and taste just like the classic holiday cookie
Servings: 12 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.