Description
Who’s ready for some soft, chewy, melt in your mouth good, ginger molasses cookies? They’re ready in less than an hour and are going to be your new favorite holiday cookie.
Ingredients
Wet
- 3 tablespoons water
- 1 tablespoon flaxseed meal
- 1/2 cup (1 stick) vegan butter, softened
- 3/4 cup (144g) brown sugar
- 1/4 cup (146g) unsulphured molasses
- 1 teaspoon vanilla extract
Dry
- 1 1/2 cups (222g) gluten-free flour
- 3/4 cup (84g) almond flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/4 cup cane sugar, for coating cookies
Equipment
- 1 large, 1 medium and 1 small mixing bowl
- Hand mixer OR whisk
- Baking sheets
- Spatula or mixing spoon
- Parchment paper or silicone mats
- Flat bottomed cup (if not, you can use your hands)
- Cooling rack
Instructions
- Prepare a flax egg by mixing together the flaxseed meal and water in a small bowl and setting it aside for 10 minutes to thicken.
- Preheat oven to 350°F and line 2 half baking sheets (or 1 full sheet) with parchment paper or silicone mats.
- In a medium bowl, add in the gluten-free flour, almond flour, ginger, baking soda, cinnamon, salt, cloves and nutmeg. Mix together until uniform and set aside.
- In a large bowl, add in the softened vegan butter and brown sugar, and cream together with a hand mixer (or whisk) until it is fluffy.
- Add in the flax egg, molasses and vanilla extract, and beat together until uniform.
- Combine the dry mixture with the wet, and mix until everything is uniform.
- In a small bowl, add in the remaining 1/4 cup of granulated sugar.
- Using a 1 1/2 tablespoon sized cookie scooper, scoop out the dough and roll into balls. Roll each ball in the sugar and then place them on the lined baking sheet, about 2 inches apart. We fit 12 on one half sheet.
- Using a flat bottomed up or the palm of your hands, press down the cookies (just until the tops are flat) and then place into the oven. Bake for 10-12 minutes or until golden.
- Allow the cookies to rest on the baking sheet for 5 minutes, and then remove and transfer to a cooling rack. Enjoy!
Notes
- Adapted from Sarah Bakes Gluten Free.
- Softened vegan butter: leave the butter out for 15-30 minutes before making this recipe to soften it up a bit and make it easier to whip up with the sugar.
- Unsulphured molasses: Be sure that you use unsulphured molasses in this recipe, NOT blackstrap as it is very bitter.
- Gluten-free flour: We used Bob’s Red Mill 1:1 baking flour for this recipe and highly recommend that blend if you are going to keep it gluten-free for best results. If you are not gluten-free, based on our experience with other recipes, we think that all purpose flour should work well.
- Category: Dessert, Cookies
- Method: Oven
Keywords: cookies, ginger, molasses, gluten free, vegan, sweets, snack, christmas, holiday
Yum! these look SO good – what delicious Holiday flavorings and I love that you use almond flour:)
Hi Jasmine! I was wondering, if I use all purpose flour, do I still need the almond flour? I have it, but I don’t really want the flavor or texture of the cookie to be affected by it. Additionally, would you recommend plain, organic granulated sugar or sugar in the raw for the rolling of the dough after? I look forward to hearing from you! Thank you!
Hey Erin,
We haven’t tested the cookies with APF, but it should work! As for the sugar, either would work well. If you want more of a crunch, sugar in the raw is the way to go 🙂 Hope this helps!
Mmm… my favorite all time cookie with the addition of 1 Tbsp freshly grated ginger and 1/3C (at least) candied ginger. Yes, lots and lots of ginger – makes me for me but I’m making your recipe next because I’m out of candied ginger. ! Looks GREAT