Ginger Molasses Cookies
Ingredients
Dry Ingredients
-
1
cup
gluten-free oat flour
-
¼
cup
arrowroot starch or tapioca flour
-
½
teaspoon
baking soda
-
½
teaspoon
baking powder
-
¼
teaspoon
kosher salt
-
1
teaspoon
ground ginger
-
½
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
⅛
teaspoon
ground cloves (optional)
Wet Ingredients
-
½
cup
creamy, no-stir almond butter
-
¼
cup
coconut sugar or brown sugar
-
¼
cup
cane sugar
-
⅓
cup
molasses
-
1
large
egg
-
1
teaspoon
pure vanilla extract
-
⅓ to ½
cup
sugar or raw sugar for coating
Optional Mix-Ins
-
to taste
candied ginger chips
-
to taste
dried cranberries
Instructions
- Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the dry ingredients.
- In another bowl, combine the wet ingredients and mix until smooth.
- Gradually stir the dry mixture into the wet ingredients until fully combined. Add any mix-ins if desired.
- Chill the dough in the refrigerator for at least 1 hour.
- Scoop tablespoon-sized portions of dough, roll them into balls, and coat in sugar before placing on the baking sheet.
- Bake for 9-11 minutes for chewy cookies or 12 minutes for crispier cookies.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
15-17 cookies
Calories
135
Total fat
5.3g
Total carbohydrates
19.8g
Total protein
3.2g
Sodium
70.4mg
Cholesterol
11.6mg
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