Vegan Gluten free Ginger Molasses cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
13 mins
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Total Time
33 mins
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Servings
20
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Calories
129 kcal
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Course
Baked Goods
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Cuisine
American
Vegan Gluten free Ginger Molasses cookies
Description
This recipe uses a mix of gluten-free flours including oat, finely ground almond, and rice flour combined with coconut sugar and warm spices like cinnamon, ground ginger, and cloves. Molasses and neutral oil provide moisture and deep flavor, while non-dairy milk binds the ingredients for a soft dough. After mixing wet and dry ingredients, the dough rests briefly before rolling into balls coated with a cinnamon-sugar blend to add a crunchy surface texture.
Cookies are placed on parchment-lined sheets, slightly flattened, and a drop of water is added to the center before baking at 360°F until the tops set and develop a crinkled appearance. Cooling allows cookies to firm up while intensifying sweetness from the sugar coating. The result is a tender yet chewy cookie with spicy molasses notes suitable for those avoiding gluten and animal products.
These cookies can be shaped thicker for a soft interior or thinner for crispier results by adjusting the dough ball size and flattening. Using gluten-containing flours like spelt or whole wheat pastry flour with cornstarch is an option to make a non-gluten-free version. Nutritional values vary per cookie size. The sugar coating enhances sweetness without overpowering the spice mix.
Ingredients
Wet
- 1/4 cup neutral cooking oil neutral oil like safflower, generic cooking oil
- 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 cloves ground
Dry
- 1 cup oat flour
- 3/4 cup almond finely ground
- 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 candied ginger chopped
To coat
- 3 Tbsp granulated sugar
- 1 Tbsp coconut sugar
- 1 tsp cinnamon optional, or chai spice
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
- For softer, crinkly cookies, shape dough into fat balls and flatten slightly before baking.
- To make snappier, crisp cookies, roll dough into smaller, flatter discs.
- Gluten version: substitute flours with 2 to 2.25 cups spelt or whole wheat pastry flour plus 1 tablespoon cornstarch; add flour gradually to achieve a soft, somewhat sticky dough.
- Cookies are best cooled completely before serving to allow texture development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Sodium | 107mg | 4% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Calcium | 34mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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