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Chewy Ginger Molasses Cookies

Gluten-free and vegan, perfectly chewy, sweet, and delcious.
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
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.
Keyword cookies, cooking with kids, gluten free, healthy dessert, vegan