Best chewy delicious molasses gingerbread cookies

Nothing beats freshly baked cookies during the holidays, especially some delicious chewy gingerbread cookies! This spin on a classic is so quick & easy to make, not to mention being gluten-free, vegan, and flat out delicious. Bake some to share with friends & family, or for a cozy night in for one, you can’t go wrong!

Molasses Gingerbread Cookies’ Environmental Benefits

Making foods at home cuts down on individual packaging used to market and sell these good in grocery stores
The meat and dairy industries hugely contribute to the amount of greenhouse gasses going into the atmosphere, switching even a few meals or snacks a week to vegan options helps combat this impact
Homemade baked goods are wonderful (and delicious) low-waste gift to give to family & friends during the holidays, or all year round

Molasses Gingerbread Cookies

Prep time: 15 Minutes
Cook time: 15 Minutes
Total time: 30 Minutes

Makes 12 Cookies

Ingredients:

1 Flax Egg (see notes, or substitute 1 large Egg for non-vegan cookies)

2 cup Almond Flour

½ tsp Baking Powder

¼ tsp Salt

1 tsp Cinnamon

½ tsp Ground Ginger

¼ tsp Ground Allspice

¼ tsp Ground Nutmeg

½ cup Sugar

¼ cup Molasses

Optional:

1 Tbsp Coconut or Canola Oil

2-3 Tbsp Sugar

Instructions:

1. PREP: Preheat the oven to 350°F. In a small cup, mix together the 1 Tbsp ground flax meal with 3 Tbsp water, and allow it to sit and absorb for at least 5 minutes to create a flax egg.

2. MIX: In a medium sized bowl, combine the almond flour, baking powder, salt, spices, and sugar, and mix together thoroughly. Add in the molasses and flax egg and mix until thoroughly combined. This will make a pretty thick dough, but keep mixing until all of the dry ingredients have disappeared into the dough. If it still seems too dry after fully mixed, you can add in up to 1 Tbsp of oil, just enough so that the dough sticks together rather than crumbles.

3. BAKE: Using an ice cream scoop or a spoon, scoop out 1½ in dough balls and place them onto a baking tray lined with a Reusable Silicone Baking Mat. Optionally, you can roll the dough balls in some sugar to give them a nice crunch! With a wet fork, lightly press down on the dough to spread it out, leaving it to be about a ½ inch thick. These cookies don’t spread much on their own, so they can be placed fairly close together. Once all the dough is on the mat and flattened out, place the tray into the oven and bake for 12-15 minutes. Baking them less will result in a softer cookie, whereas baking them more will provide a crunchy on the outside, chewy on the inside cookie (highly recommend baking them for longer).

4. ENJOY: Once baked, take the cookies out of the oven and allow them to sit on the baking sheet for 5 minutes before moving to a cooling rack (they might crumble if moved right away). These can be eaten warm or once cooled, whichever you like! Allow them to cool fully before transferring to an airtight container, these will keep for 5-7 days.

Notes:

Flax Eggs – Flax Eggs are great alternative to eggs for vegan baking, and add in a lot of nutrition as well. Just combine 1 Tbsp ground flax meal with 3 Tbsp water, and allow it to sit for at least 5 minutes before adding it to your recipe. The flax meal should soak up the water to create a thick liquid, and works great as a binding agent to help your baked goods from crumbling.

Did you make this recipe?

We love to see your pictures!

Tag @simple_ecology and hashtag it #simpleecology

© Simple Ecology