Molasses Ginger Cookies
Article Published on May 11, 2018
A few things are great all year round, and molasses ginger cookies are definitely on the short list of great things!
They can be soft or crispy, but this particular recipe is soft, but oh so, delicious. And healthy! Win-win for all! These cookies can be made with all-purpose flour or whole wheat flour or even gluten-free flour. I made these with whole wheat flour, and they were delicious! You, or anyone eating them, won’t even know they were made with wheat. My five-year-old couldn’t get enough!
The wheat flour adds protein and fiber to these cookies. Wheat also has the essential vitamin folate. Coconut oil is heart healthy. It can help increase your HDL (good) cholesterol if eaten with a proper diet.
Break out that molasses and ginger and fill your house with smells of fresh-baked cookies. You won’t regret it!
Molasses Ginger Cookies
- 2 cups whole wheat flour, white whole wheat flour, all-purpose flour or gluten-free flour for the gluten-free version
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ cup coconut sugar
- 6 tablespoons coconut oil
- 5 tablespoons molasses
- 1 flax egg
- 2 tablespoons almond milk
- 3 tablespoons coconut sugar, for rolling
- Stir together flour, soda, salt, cinnamon, cloves, and ginger. Set aside.
- In a mixing bowl, combined coconut sugar, oil, molasses, and egg. Add to the dry mixture and mix well. If needed add the almond milk, so the dough sticks together but not too sticky. Refrigerate for an hour.
- When ready to bake, preheat oven to 350 degrees. Roll dough into small balls and then, roll in the 3 tablespoons coconut sugar. Bake for 8 minutes or until desired doneness. Let cookies cool on baking sheet for a few minutes before removing them to cookie rack.
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