November 21st, 2024
Recipes
Soft Ginger Molasses Cookies
Valentina P
- Difficulty
•
- Time 20"
These soft, puffy ginger cookies have just the right mouthfeel. Every tender bite has warming spices with a hint of sweet candied ginger crunch. The secret ingredient is garbanzo flour, which keeps these cookies naturally vegan and flourless.
How To MakeDiet Type: Plant-based
Shopping List
- 1/2 cup garbanzo flour (we use this one)
- 2 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 tablespoon + 3/4 teaspoon water
- 1 tablespoon blackstrap molasses
- 1 heaping teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cloves
- 1/80 teaspoon nutmeg
- pinch of salt
- candied ginger, chopped (for topping)
Instructions
- Step 1: Preheat the oven to 350°F.
- Step 2: Combine all ingredients, except the candied ginger, in a mixing bowl. Stir until combined and let sit for 5 to 10 minutes too thicken. It will make a thick batter.
- Step 3: Use your hands to roll the batter into cookie shapes and place on a parchment baking sheet. Bake for 10 minutes.
- Serve: The cookies will be very soft, so place the baking sheet on a wire rack to let them cool for several minutes before handling. Once cooled, carefully transfer the cookies to the cooling rack until ready to eat.
Recipe Notes
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Nutrition
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recipe
Soft Ginger Molasses Cookies
PT20M 1/2 cup garbanzo flour (we use this one) 2 tablespoons coconut oil, melted 2 tablespoons maple syrup 1 tablespoon + 3/4 teaspoon water 1 tablespoon blackstrap molasses 1 heaping teaspoon ground ginger 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon vanilla extract 1/8 teaspoon cloves 1/80 teaspoon nutmeg pinch of salt candied ginger, chopped (for topping) Gluten Free Paleo Vegan Low-Carb 6 Servings
Ingredients:
