Vegan Gluten free Ginger Molasses cookies

Name: Vegan Gluten free Ginger Molasses cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Yield: 20 serving
Ingredients: 1/4 cup oil; 1/4 cup molasses; 3 Tbsp non dairy milk; 1/2 cup coconut sugar; 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1 cup oat flour; 3/4 cup finely ground almonds; 1/2 cup rice flour; 1 Tbsp cornstarch; 1 tsp baking soda; 3/4 tsp baking powder; 1/4 tsp salt; 2 to 3 Tbsp chopped candied ginger; 3 Tbsp granulated sugar; 1 Tbsp coconut sugar; 1 tsp cinnamon or chai spice

User Reviews

5.0

45 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
33 mins
Servings
20
Calories
129 kcal
Course
Baked Goods
Cuisine
American

Vegan Gluten free Ginger Molasses cookies

Danielle Hudson

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These Vegan Gluten free Ginger Molasses cookies are easy & have a few ingredients. Look at those crinkles! no shortening.Vegan, Dairy-free, Palm-oil-free Recipe

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Ingredients

Servings

Wet

1/4 cup oil neutral oil like safflower
1/4 cup molasses
3 Tbsp non dairy milk
1/2 cup coconut sugar or ground raw sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Dry

1 cup oat flour
3/4 cup finely ground almonds
1/2 cup rice flour white or brown
1 Tbsp cornstarch or arrowroot starch
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2 to 3 Tbsp chopped candied ginger

To coat

3 Tbsp granulated sugar
1 Tbsp coconut sugar
1 tsp cinnamon or chai spice optional

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Instructions

In a bowl, combine all the wet ingredients and whisk until the sugar dissolves. 1 to 2 minutes.
In another bowl, mix all the dry ingredients. Whisk well.
Add dry to wet and and mix to make a soft somewhat sticky dough. Let the dough sit for 5 minutes. Pre-heat the oven to 360 degrees F / 180ºc.
In a bowl, mix the ingredients to coat.
(If the dough is too sticky, add a Tbsp or more oat flour and mix in into the dough). Grease your hands and take 2 to 2.5 Tbsp of the dough, roll it into a smooth ball, coat in sugar mixture. Place on parchment lined sheet and flatten slightly.
Put a drop of water in the center of each cookie. Bake for 11 to 13 minutes or until the top is set.
Cool completely before serving (15 to 20 mins). The cookies keep cooking and pick up the sweetness from the sugar coating as they sit.

Notes

Shape them into fat balls, flatten slightly and bake for soft crinkly cookies. Make smaller flat coins for snappy cookies.To make with with gluten : Use 2 to 2.25 cups Spelt or whole wheat pastry flour + 1 Tbsp cornstarch. Add 2 cups flour and add more only if the mixture is too wet. You want the mixture to be a soft somewhat sticky dough.
Nutritional values based on one cookie

Nutrition Information

Show Details

Calories 129kcal (6%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 5g (8%) Sodium 107mg (4%) Potassium 105mg (3%) Fiber 1g (4%) Sugar 9g (18%) Calcium 34mg (3%) Iron 0.6mg (3%)