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Soft Molasses Ginger Cookies (Gluten-free, Vegan)

Soft and chewy with a punch of amazing fresh ginger! These cookies will knock you socks off. 

My friend Jessie Sterner is both an amazing chef and an ICU RN. This is our Snacktivist variation of her famous Ginger Molasses Cookie recipe. 

I bet you will never use another recipe again!

Ingredients:

1 + ½ sticks (12 TBSP) of unsalted butter, softened (or butter alternative, we use Melt brand)

1 cup brown sugar

½ cup of granulated sugar

½ cup coconut sugar

½ cup blackstrap molasses

¼ cup aquafaba* or 1 large egg

3 cups Snacktivist multigrain, all-purpose flour

1 ½  tsp baking soda

½ tsp salt

1 tsp ginger powder AND 1 TBSP finely minced or grated fresh ginger root

*if you don’t use the fresh ginger use a full 1 TBSP of ginger powder

1 TBSP cinnamon powder

½ tsp salt

¼ tsp cloves

 

Directions:

 

Step 1

In large bowl, blend together:

1 ½  sticks of unsalted butter, softened (or butter alternative)

1 cup light brown sugar

½ cup granulated sugar

½ cup coconut sugar

Step 2

After it becomes fluffy add in:

½ cup blackstrap molasses

¼ cup aquafaba or 1 egg

1 TBSP of finely grated or minced fresh ginger

 

Mix well

 

Step 3

In a large bowl, mix together:

3 cups Snacktivist multigrain, all-purpose flour

1 ½ tsp baking soda

1 tsp ginger powder

1 TBSP cinnamon powder

½ tsp salt

¼ tsp cloves

 

Step 4

Add into the butter mixture ½ cup at a time until it is all incorporated and forms a rich, workable dough. 

 

Step 5

Let dough rest while the oven warms up. 

You can store the dough in the refrigerator or freezer for another day. 

Heat oven to 350F

 

Step 6

Make the balls of cookie dough:

Pour ½ cup of sugar into a bowl. 

Scoop into 2 TBSP into your hand and roll into a ball. 

Coat the cookie with sugar by rolling it in the bowl of sugar to coat all sides evenly. 

Place on a parchment lined cookie sheet. 2 inches a part. 

Step 7

Baking time:

Bake for 10-15 minutes, allow to cool completely before eating. 

Enjoy

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