Chewy Gingerbread Molasses Cookies
Ingredients
-
2
cups
Gluten-free 1:1 baking flour
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
1
teaspoon
cinnamon
-
¾
teaspoon
nutmeg
-
½
teaspoon
ground cloves
-
1
teaspoon
ground ginger
-
½
teaspoon
salt
-
¼
cup
butter or vegan butter, softened
-
1
cup
coconut sugar
-
½
cup
molasses
-
1
tablespoon
water
-
1
large
egg
Instructions
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- In a stand mixer, beat together the butter, ¾ cup of the coconut sugar, molasses, water, and the egg.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
- Slowly add the dry mixture to the wet ingredients to form a thick dough.
- Refrigerate the cookie dough for at least one hour.
- Prepare a small bowl with the remaining ¼ cup sugar for rolling the cookies.
- Remove the dough from the refrigerator and form 18 balls.
- Roll each ball in the bowl of sugar and place them on the baking sheets.
- Gently press each cookie down with the palm of your hand.
- Bake for 10-11 minutes until they are soft but will firm up.
Nutrition Facts (estimated)
Servings
18 cookies
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
2g
Sodium
150mg
Cholesterol
20mg
You might also like