Attention: Ginger Cookie Lovers! You’ll love these no-refined sugar, vegetarian, and dairy-free Healthy Ginger Molasses Cookies. Soft, delicious and oh so gingery, they are soon to be your favorite!
Although these cookies typically mean “Christmas is coming,” I can seriously eat them all year long. Every time I make these cookies, both Dustin and I think, “There’s no way they are as good as we remember.” But, once we bite into the crunchy outside and taste the soft, delicious gingery inside, we are reminded of just how good they really are.
The ginger helps keep the cookies moist and a bit chewy while the cloves, nutmeg, molasses, and cinnamon just wrap you up with comforting flavors that remind you of good times and good people. And good food. For a fact, these Healthy Ginger Molasses Cookies seem to be the perfect end to a delicious meal. Not only does the spicy combination in the cookies top many a good dessert, well, these are just quite possibly my favorite homemade cookies. Ever.
The recipe makes about 18-22 cookies, depending on how large you form the cookies. And I’ll happily admit, in my house, they disappear in about two days. Yep, it only takes 2 days for the family to gobble these delicious cookies up. Dustin and I have to share them after all, because the kids love them, too.
And, besides, ginger’s good for you, right? [crickets chirping]
Being a clean-eating recipe, these good-for-you cookies are a perfect take-along to a school function, a playdate for the kids and of course, at holiday time. They also make great gifts, too. They travel well since they are pretty tough on the outside.
As Dustin put it earlier this week with a mouthful of soft ginger molasses cookies, “These taste like Christmas.”
So true, Dustin. So. True.
Originally, way back when Dustin asked me to make him ginger cookies, I was tentative, as I’m not a big fan of ginger snaps. I honestly didn’t expect to like them. I certainly didn’t expect them to be so soft and absolutely scrumptious. Now, every time I make them, I still have it in mind that I’m making them for Dustin — even though I happily devour just as many (if not more…shhhh!) as he does.
HOW CAN I MAKE HEALTHY GINGER MOLASSES COOKIES GLUTEN-FREE?
Those of you who require gluten-free eating can enjoy this tasty sweet by switching out the whole wheat pastry flour for almond meal or flour, which have a 1:1 ratio. Another good choice is cassava flour. A bit lighter in consistency, this flour also has a 1:1 ratio.
HOW CAN I MAKE HEALTHY GINGER MOLASSES COOKIES VEGAN?
It’s easy peasy to make these yummy ginger molasses cookies into a vegan-friendly sweet by using some easy vegan substitutes. including:
- chia egg: put one Tbsp of chia seeds in a bowl and add 2 ½ Tbsp of water. Let sit for 5 minutes to thicken and you have a perfect egg substitute.
- unsweetened applesauce: Just add ½ cup of unsweetened applesauce in replacement of the two required eggs.
WHY USE COCONUT SUGAR IN HEALTHY GINGER MOLASSES COOKIES?
Coconut sugar is part of the perfect package that makes these popular cookies a healthy version. Coconut sugar is not refined and the fructose level is much lower than that of other sugars. That’s a bonus for sure, and it contains vitamins, too. And who doesn’t need more vitamins, right?
MY HEALTHY GINGER MOLASSES COOKIES DIDN’T CRACK. WHY?
To ensure your cookies have that nice cracked texture (but not too cracked!) make sure that your oven has reached 350 degrees F before putting the cookies in the oven. Also, don’t over mix the dough when you are combining the ingredients. And lastly, follow the recipe exactly. Too much flour can have an effect on the texture of these flavorful yummies.
MORE HEALTHY SWEET TREATS
If you are a cookie lover, you’ll enjoy whipping up these scrumptious treats, too:
- Easy Chocolate Peanut Butter Fudge
- Chocolate Chip Peanut Butter Raw Edible Cookie Dough Bites
- Dark Chocolate Covered Coconut Bites
- 3 Ingredient Pistachio Dark Chocolate Bark
- $850 Dark Chocolate Peanut Butter Cups
Clean-eating cookie lovers will adore these no-refined sugar, vegetarian, and dairy-free Healthy Ginger Molasses Cookies. Soft, delicious and oh so gingery, they are soon to be your favorite!
- 2 1/4 cups whole wheat pastry flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp ground cloves
- 1 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp sea salt
- 1/2 cup coconut sugar lightly packed
- 1/4 cup plus 2 tbsp coconut oil
- 1/3 cup plus 2 tbsp black strap molasses
- 2 eggs
- 1 tbsp water plus more if needed
- 2 tbsp fresh ginger finely chopped
- 3 tbsp coconut sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, cinnamon, ground cloves, nutmeg, ground ginger, and sea salt.
In the bowl of a stand mixer or using your hands, beat together the coconut sugar, coconut oil, and molasses on medium speed until smooth in texture, about 3-5 minutes.
Turn the speed to low and add the egg, Beat for an additional minute until well combined. With the mixer still on low, slowly add the flour mixture. Once all the dry ingredients are incorporated, mix on medium speed for an additional minute. At this time, if you find the mixture is too crumbly and needs moisture, add 1 tsp. oil and 1 tbsp. water and mix well. Add an additional tsp. oil and tbsp. water if necessary.
Add the fresh ginger and mix until well combined.
Combine the spice mixture, and then spread out onto a flat surface or plate.
Using a spoon, scoop a small amount of the dough for each cookie. Using your hands, gently roll each cookie into approximately a 1 3/4-inch ball and then slightly flatten with your palm or fingers. You may need to wet your hands with a tiny amount of water to prevent sticking. Once flattened, press each side of the cookie into the cinnamon sugar in a shallow dish and then place cookie onto baking sheet.
Bake 9-13 minutes. The cookies will be cracked on top and soft inside. Don't wait for the cookies to turn golden, as that will overcook them. Remove the cookies from the oven and let stand on baking sheets for 2-3 minutes. Transfer to wire rack to cool completely.
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