These Ginger Molasses Cookies are the perfect winter cookie recipe to make on a Sunday afternoon when you feel like a quick cosy treat. Lovely to snuggle with a cup of tea, a warm blanket and a good book.
I wanted to make these an extra indulgent treat when you have more of an occasion and have served them with some leftover Cashew Frosting and Salted Pumpin Caramel from my previous posts. And if you fancy trying that I highly recommend it.
The recipe makes a really lovely soft dough that is easy to work with to make cookies. I’ve chosen to make my cookies higher and domed but you can flatten them more if you like. They will be crispy once out of the oven but the inside will soften after a while and will have the perfect texture.
I absolutely loved them sandwiched with the cashew frosting and the salted pumpkin caramel. Please note that if you choose to fill them with the cashew frosting they will need to be refrigerated to set. It’s also best to use both as a filling rather than putting the caramel on top because it’s easier to eat. You could also serve them just with the caramel aside.
Hope you love them :)
- 100g ground almonds (1 cup)
- 70g brown rice flour (1/2 cup)
- 70g buckwheat flour (1/2 cup)
- 2tbsp tapioca flour
- 1tsp baking powder
- ½tsp bicarbonate of soda
- 2tsp ginger
- 1tsp cinnamon
- 1/8tsp cloves
- pinch sea salt
- 35g coconut sugar (1/4 cup)
- 1tbsp ground flaxseed + 3tbsp water
- 60ml melted coconut oil (1/4 cup)
- 60ml blackstrap molasses (1/4 cup)
- 1tbsp almond milk
Optional serve with:
- Preheat the oven to 180°C (350F)
- Line baking sheet with baking paper.
- Mix 1tbsp ground flaxseed with 3tbsp water and set aside to thicken.
- In a large bowl whisk together ground almonds, brown rice flour, buckwheat flour, tapioca flour, baking powder, bicarbonate of soda, ginger, cinnamon, cloves, salt and sugar.
- Add flax egg, melted coconut oil, molasses and almond milk and with a fork start mixing until it starts coming together. Now using hands gently bring the mix into a soft dough. It should be soft and smooth not dry or sticky. Add extra almond milk or flour if needed.
- Using your hands make about 16 balls, place onto a lined baking sheet and using the palm of your hand gently flatten. They will not spread too much so create the shape that you'd like them to be.
- Bake for about 10 to 15 minutes. They will be crispy once out of the oven but the inside will soften.
- Leave to cool down.
- If you like you can fill them with cashew frosting and salted pumpkin caramel for extra indulgence.
Please note that if you choose to fill them with the cashew frosting they will need to be refrigerated to set.