Ginger Molasses Cookies
Welcome to cookie week, my friends!
For anyone else who obsessively loves food and has been reading food blogs for as long as I have, you know that “cookie weeks” are nothing new. For years, food bloggers would designate a week during the holiday season as their cookie week, sharing anywhere from four to seven brand new cookie recipes with their readers.
Similarly, there would be “zucchini weeks” in the middle of summer, “pumpkin weeks” in early October and “pie weeks” leading up to Thanksgiving.
These are my people, I tell ya.
So after 6+ years of inconsistent blogging, I figured it was finally time to join in on the fun! I have five — count ’em, F-I-V-E — brand new cookie recipes to share with you this week. Can you even believe it?!
For someone who can barely get her shit together long enough to share recipes more than once every couple of weeks, this is certainly unprecedented.
I guessssss we’ll just see how it goes.
So today’s recipe is a ginger molasses cookie. Chewy and delicious, with warming cinnamon and spicy ginger, it basically screams Christmas, amiright?
I’m pretty sure that I make some variation of this type of cookie every year. Chewy gingerbread, plain old molasses — one year I even made a pumpkin gingerbread cookie!
(that one was delicious… I just wish I could find the recipe I used)
However, I’ve already made these ginger molasses cookies like seven times since Halloween, so I can promise you that this recipe is a keeper. In fact, it’s gotten rave reviews from family members, friends, co-workers and four-year-olds alike! Even a few taste testers who typically fall in the “I don’t really like gingerbread anything” category have agreed that these cookies are incredibly tasty.
and BONUS! They can be made both gluten-free AND dairy-free. Bet you didn’t see that coming, did you?!
I started with the recipe that Making Thyme for Health developed, and tweaked it ever-so-slightly. Turn down the bitterness with a little less molasses, decrease the sugar and add a little more milk. I certainly can’t take credit for the original recipe, but in true Talia form, I had to put my own spin on it.
These ginger molasses cookies are so quick and incredibly easy to throw together. Have a holiday party or another Friendsgiving to attend this weekend? Throw these babies together, and toss ’em in the oven while you’re getting ready. You’ll show up to the party with a batch of warm, freshly baked cookies and be the star of the show.
You know what? Maybe you should double the recipe… I have a feeling they’ll be snatched up pretty quickly.
- 1 cup almond flour
- 1 cup oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- ¼ cup coconut oil or butter, room temperature (see Notes for DF options)
- ⅓ cup coconut sugar
- 1½ tablespoons blackstrap molasses
- 2 tablespoons milk (see Notes for DF options)
- 1 teaspoon vanilla extract
- ⅓ cup organic demerara or turbinado sugar (optional - for coating cookies)
- Preheat oven to 350° F; line a cookie sheet with parchment paper.
- Sift together almond & oat flours, baking soda, baking powder, spices and salt in a large bowl.
- In the bowl of a stand mixer, beat the coconut oil, coconut sugar, molasses, vanilla on medium speed for about one minute.
- Slowly add the dry ingredients to the mixer bowl, mixing on low until a dough forms.
- Roll dough into tablespoon-sized balls, rolling in sugar if desired. Place 1-2 inches apart on cookie sheet.
- Bake cookies for 10-12 minutes. Cookies will keep in an airtight container for up to a week.
Recipe adapted from: Making Thyme for Health | Chewy Ginger Molasses Cookies
Check back tomorrow for day #2 of cookie week :)
I’m just curious as to how these cookies are dairy free if they have butter and milk. Although I don’t care because I LOVE THEM!!!
Eagle Eye Beaton, on the case! HAHAH good catch, Auntie — I forgot to add the recipe notes to provide the dairy-free option. All set now :)