Chewy Ginger Molasses Cookies
Gluten-free and vegan, perfectly chewy, sweet, and delcious.
Servings: 16 cookies
Ingredients
- 1 cup oat flour see flour substitutions above
- 1 cup almond flour not almond meal
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp fine salt
- 3/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 cup coconut oil at room temperature
- 1/2 cup coconut sugar plus more for rolling
- 1 Tbsp maple syrup
- 3 Tbsp molasses not black strap
- 1 tsp vanilla extract
- 2 Tbsp unsweetened almond milk or milk of choice
Instructions
- Preheat oven to 350 degrees and line 2 sheet pans with parchment paper or use silicone baking mats.
- In a large bowl, whisk flours, baking powder, baking soda, salt, and spices until well combined. Set aside.
- Add remaining ingredients to the bowl of a standing mixer or in a large bowl if using a hand mixer. You can also mix by hand with a wooden spoon, but it will take a little bit longer to come together. Mix until ingredients are smooth and well combined.
- Slowly add dry ingredients into the bowl. Mix until a sticky but cohesive dough forms. You should be able to roll the dough into balls easily.
- Place about a 1/4 cup of additional coconut sugar into a small bowl. Scoop heaping tablespoon-sized balls of dough then roll them into the sugar, coating on all sides. Place coated balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 5 minutes then open the oven and bang the pan against the oven rack or remove it and lightly drop it on the counter. Place back in the oven for another 5 minutes. Remove and bang the pan again. Dropping the pan like this helps the beautiful, cracked tops form on the cookies. Allow cookies to cool for 2 minutes on the pan then use a spatula to transfer them to a cooking rack. Once fully cooled, store at room temperature in an air-tight container for up to 5 days or freeze for up to a month.