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Dec 1, 2014

Ginger Molasses Cookies {gluten free + vegan}

#glutenfree #dairyfree #eggfree #cookies #Christmas

Last Christmas, these Ginger Molasses Cookies were my absolute favorite. The rich molasses and ginger flavors meld together perfectly. I love that these cookies are not overly sweet. I adapted my recipe this year to be egg-free, as well as being free of the other top allergens!

The dough can easily be made in advance and then frozen to keep for holiday baking later on. I love to make as many cookie doughs as possible ahead of time so that I can just have a marathon baking session a few weeks before Christmas.

Ginger Molasses Cookies {gluten free + vegan}                           

Makes 2 dozen cookies

1/2 cup dairy-free butter (I used Earth Balance Soy Free)
1/4 cup coconut oil, melted
1/4 cup molasses
1 cup light brown sugar, packed
2 cups gluten-free all-purpose flour (I used Namaste Perfect Flour Blend)
2 tsp ground ginger
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 cup granulated sugar, for rolling

Preheat oven to 350 degrees and line two baking sheets with parchment paper; set aside.

In a small saucepan, melt the butter over medium heat. Continue cooking until butter begins to brown, about 8 minutes. Set aside and allow to cool for at least 15 minutes. 

Once the butter has cooled, pour it into a large mixing bowl. Add the coconut oil, molasses, egg replacer, and brown sugar. Mix well. Gradually add flour, one cup at a time, while mixing on low speed. Add baking soda, ginger, cinnamon, and salt, and continue mixing. Batter will be very thick. 

Using a cookie scoop or tablespoon, roll dough into 1 1/2" balls. Roll the dough in sugar, coating lightly, then place on the parchment-lined baking sheet. (After rolling in sugar, the dough balls can be frozen and stored in a freezer bag for baking later.)

Bake at 350 degrees for 8-10 minutes.  Allow to cool slightly, then transfer to a wire rack to cool completely.

#glutenfree #vegan #Christmas #cookies

#glutenfree #vegan #Christmas #cookies

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