13 Dec Ginger Molasses Cookies
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
cookies
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Ingredients
- 2 cups whole wheat pastry flour you can swap in a gluten free flour blend
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 3/4 tsp ground ginger
- 1/2 cup LIVA date sugar
- 1/4 cup melted coconut oil
- 1 large egg
- 3 tbsp blackstrap molasses for less intense flavour you can use fancy molasses
- 1 tsp vanilla extract
- 1/3 cup almond milk or milk of your choice
Ingredients
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Instructions
- In a medium mixing bowl mix together the flour, baking soda, salt, and spices. Set aside.
- In another mixing bowl add in egg and whisk, then add-in coconut oil. Stir in the date sugar, molasses, and vanilla. Mix until its combined.
- Add the dry ingredients to the wet ingredients. stir in the milk and mix. If the dough is too thick add in a few more tablespoons of milk.
- The dough will be sticky, roll the dough and place in plastic wrap in the fridge for at least an hour. This will allow the dough to set so it will be easier to work with.
- Once you are ready to make the cookies, preheat oven to 350F and line a baking sheet.
- Roll the chilled dough into a small ball - the size of a golf ball and place on the lined baking sheet. Keep enough space in between cookies as they will spread when baking.
- Bake for 10 min and once done let them cook for about 5 minutes.
- Once cookies are completely cooled, sprinkle with additional LIVA date sugar on top for a festive touch!
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