Mmmm…these ginger molasses cookies are the perfect sweet treat for your holiday guests. Vegan and gluten-free, they are crowd-pleasers and accommodate many guests’ dietary restrictions and preferences. The perfect combination and chewy and crunchy, they are addictive and won’t disappoint!

Ginger Molasses Cookies Recipe

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 12

INGREDIENTS

1 cup almond flour
1 cup oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon sea salt
¼ cup coconut oil, solid
¼ cup coconut sugar
¼ maple syrup
3 tbsp blackstrap molasses
2 tsp vanilla extract
1 tbsp coconut milk

INSTRUCTIONS

1. Preheat the oven to 350. Line a baking sheet with parchment paper and prepare a large bowl for mixing the almond flour, oat flour, ginger, cinnamon, baking soda, baking powder and salt. Set aside.

2. In another bowl, combine the coconut oil, coconut sugar, maple syrup, molasses, vanilla extract and coconut milk. Use a mixer on medium speed for 1 minute.

3. With the mixer running on low, add the dry ingredients to the bowl in parts. Mix until the dough forms, scraping down the sides.

4. Refrigerate for 30 minutes.

5. To bake, take 2 tbsp of dough and roll into a ball. Place on the baking sheet and finish rolling the remaining dough into balls. Sprinkle all with coconut sugar and bake for 10-12 minutes until cookies are puffy.

6. Remove them from the oven when they are slightly undercooked. They will harden as they cool. Allow to cool on baking sheet for 10 minutes then place onto a cookie rack. Dip in your favorite milk and enjoy!

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