molasses ginger cookies (vegan + gf)



you might all be all tired of cookies after the holidays, but i didn't get my fair share this year! i was too busy to do any baking, didn't have time to host my annual cookie party, and took off for a week-long climbing trip smack in the middle of the holidays. so i've been craving a wintery treat! i've also been rummaging through my pantry since the new year, organizing everything and deep cleaning every cupboard (sooo satisfying!)... anyhow, i realized i have three half used bottles of blackstrap molasses, so in an effort to tidy and a desire to bake, i made some killer molasses cookies. i ate the entire batch last week, made a few tweaks to the recipe, and made another batch this week! the fresh ginger is spicy and the blackstrap molases provides a luscious flavor and healthy minerals and nutrients! these gems are also gluten free and vegan, so practically everyone can enjoy them!

 

molasses ginger cookies ~ makes about 20 small cookies
1 cup almond flour
1 1/2 cups rolled oats or 1 1/4 cup oat flour
1/3 cup blackstrap molases
2 tablespoons freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon clove
1/2 teaspoon baking soda
1 teaspoon baking powder
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1/4 cup coconut sugar *see note

preheat oven to 350 and line a baking sheet with parchment or non-stick silpat.

if using rolled oats, pulse in food processor until you have a fine flour. otherwise, you can use packaged oat flour if you don't own a food processor. in a small sauce pan, melt coconut oil over low heat. combine melted coconut oil in a bowl with all remaining ingredients. two options: you can take a shortcut and include the coconut sugar in the cookie dough, or spend a few extra minutes and use it instead to coat the cookies with a light dusting of sugar.

roll a heaping tablespoon of the dough in your palm until smooth and round and then either lay directly onto lined baking sheet or roll in coconut sugar to coat.

bake for 12-15 minutes, but watch closely. they will be soft when you remove them from the oven, and a shade darker brown on bottom. let cool on baking sheet for a few minutes to set than transfer to wire rack to cool completely.

3 comments:

  1. These are beautiful, Aubrey! It looks as though you got the chewy, dense texture absolutely right.

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  3. Loved these cookies! Thanks for sharing this recipe here. Looking for interesting and easy party food recipes for my son’s birthday party. Planning to host a DIY party at local venues in Atlanta. Hoping to arrange a memorable party.

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