Chewy Ginger Molasses Cookies

12 cookies
30 min

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.


Chewy Ginger Molasses Cookies
Recipe details
  • 12  cookies
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients

  • 1 tbsp flaxseed meal
  • 3 tbsp water
  • 1/2 cup coconut flour
  • 1/4 cup tapioca starch
  • 1 tsp baking soda
  • 2 tbsp maple syrup
  • 1/4 cup molasses
  • 3/4 cup coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • Pinch of salt
  • 1/4 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 3/4 coconut flour, tapioca starch, baking soda, 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 1/4 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
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.
Love Chef Laura
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