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Coconut Molasses Ginger Cookies
[Vegan, Gluten-Free]

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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Coconut Molasses Ginger Cookies [Vegan, Gluten-Free]

2049

Dairy Free

This cookie is tender yet crunchy. It’s not overly sweet but packed with ginger and molasses which screams holiday season. These freeze perfectly and make a wonderful cookie to share with friends.

Ingredients You Need for Coconut Molasses Ginger Cookies [Vegan, Gluten-Free]

1/4 cup coconut oil, melted
1/4 cup coconut sugar
3 tablespoons black strap molasses
1 chia egg (1 tablespoon chia seeds added to 2 1/2 tablespoons water)
1.5 cups of almond meal
1/3 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1, 2-inch nub of fresh ginger, peeled and chopped
1/8 teaspoon salt

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How to Prepare Coconut Molasses Ginger Cookies [Vegan, Gluten-Free]

Preheat your oven to 350°F and line your baking sheet with parchment. Set that aside.
In a small bowl blend 1 tablespoon of chia meal with 3 tablespoons of water (you can also do this with ground flax). Stir and let that thicken up for 3 minutes. In a small mixing bowl, blend your "egg," coconut oil, and molasses. Whisk to combine.
In the meantime, add your almond meal, coconut flour, soda, ginger, and salt to a food processor. Pulse several times then add your wet ingredients.
The batter will be sticky but that’s perfect. Scoop out the dough with a tiny scoop and place the dough onto your baking sheet. Flatten each cookie a bit.
Bake for 13 minutes or until golden around the edges (each oven temperature varies so watch past 12 minutes).
Remove and place the cookies on a cooling rack.

Notes

Once cooled, enjoy! Store in an airtight container.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.