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It’s just not Christmas time unless Ibake more cookies than anyone should reasonably consume. Here’s one last recipe for your holiday baking before the jolly man in the red suit visits. These Blackstrap Molasses Ginger Cookies are my absolute favorite cookies I haveeaten this year. They are just so yummy.
Blackstrap molasses is a nutritionally dense sweetener with a very distinct flavor that I happen to love. It’s high in iron, calcium, manganese, vitamin B-6, and several other minerals.The flavor is a little bitter, but it pairs perfectly with the fresh ginger and the light dusting of sugar adds the right amount of sweetness to balance it out. So, you get a yummy cookie with added healthiness, kinda makes it the perfect cookie, right?
Youshoulddefinitely add these cookies to your seasonal baking. You won’tbe disappointed.
May your Christmas be merry and bright.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Recipe
Blackstrap Molasses Ginger Cookies
Melissa
Prep Time 1 hour hr 10 minutes mins
Cook Time 8 minutes mins
Total Time 1 hour hr 18 minutes mins
Ingredients
- 1 ½ cup all purpose flour
- ½ cup vegan butter
- ½ cup coconut sugar
- ¼ cup blackstrap molasses
- 1 flax egg 1 tablespoon ground flax + 3 tablespoon water
- 1-2 tablespoon cane sugar
- ½ teaspoon baking soda
- ½ tsp cinnamon
- ½ TSP fresh grated ginger
- ½ teaspoon vanilla
- ¼ teaspoon ground cloves
Instructions
Preheat oven to 375 degrees and grease a cookie sheet.
In a small bowl prepare flax egg by whisking ground flax and water. Set aside to thicken for about 5 minutes.
Cream the butter and sugar in a mixing bowl of a stand mixer or with a hand mixer until light and fluffy.
Add flax egg, molasses, salt, baking soda, cinnamon, ginger, cloves, and vanilla and combine.
Add flour and mix until thoroughly combined.
Refrigerate dough for at least one hour.
Roll dough into 1 inch balls and place on cookie sheet. Flatten the balls and sprinkle with cane sugar.
Bake for 6-7 minutes for a softer cookie or 8-9 minutes for a crispier cookie.
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