Triple Ginger Molasses Soft Cookies. 100% Spelt. Vegan Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
14
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Calories
127 kcal
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Course
Baked Goods
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Cuisine
American
Triple Ginger Molasses Soft Cookies. 100% Spelt. Vegan Recipe
Description
This recipe creates soft cookies made entirely with spelt flour and flavored with molasses and three types of ginger for a complex, spicy sweetness. The wet ingredients include flaxseed meal as an egg replacer, neutral oil or applesauce, sugar, and blackstrap molasses, which contributes a robust flavor and moist texture. The dry mix combines spelt flour with baking powder, soda, sea salt, and spices including ground ginger, cinnamon, cloves, plus freshly grated and chopped crystallized ginger pieces.
After mixing and chilling the dough to allow it to firm up, flat disks are shaped and coated with raw sugar before baking at 350°F until the edges set but the centers remain slightly soft. As they cool, the cookies firm further while retaining chewiness. The combination of three ginger forms produces layers of warm, bright spiciness and chewy texture, complemented by the richness of molasses and a lightly crunchy sugar coating.
These cookies are suitable for vegan diets and store well in an airtight container for several days. Adjusting the spice amounts or adding nutmeg can enhance the flavor to taste. The dough’s texture allows for easy rolling and shaping once chilled.
Ingredients
Wet:
- 1 Tablespoon flax seed meal
- 2 Tablespoons water warm
- 1/4 cup neutral cooking oil I use organic non gmo safflower oil or refined coconut, or use 2 tablespoons Applesauce, generic cooking oil
- 1/4 cup fine sugar or powdered sugar
- 3 Tablespoons blackstrap molasses
Dry:
- 1.5 cups spelt flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cloves powdered
- 2 teaspoons ginger grated
- 1/4 cup ginger crystallized or candied, chopped small
- raw sugar for coating
Instructions
- In a bowl, mix flaxmeal with 2 Tablespoons of water and let sit for 5 minutes.
- Whisk in the oil, molasses and sugar until well combined.
- In another bowl, mix the flour, salt, baking powder, baking soda and all spices.
- Add the wet to dry. Add grated and candied ginger and mix.
- Press and mix into a dough. It will take 2-3 minutes to form a dough. Use hands if needed.
- The dough will be a non sticky, not too hard dough. Chill the dough for 15 minutes.
- Shape into flat disks. Press the disks into sugar and place on parchment lined sheet.
- Bake in pre-heated 350 degrees F / 180ºc for 12-13 minutes.
- The cookies will be slightly soft in the center to touch.
- Let them cool completely on the counter (15-20 minutes). they will harden as they cool.
- Store in an airtight container for a few days.
Notes
- For more warmth, add extra cinnamon and cloves plus nutmeg to the dry spices.
- If lacking fresh or candied ginger, increase ground ginger by one teaspoon as a substitute.
- If the dough is too dry and crumbly, lightly spray or add a small amount of water to help it hold together.
- Nutrition information is provided based on one serving of these cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Sodium | 105mg | 4% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Calcium | 22mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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