Blackstrap Molasses Ginger Cookies
Blackstrap Molasses Ginger Cookies made with fresh ginger for a refreshing, zesty bite. Molasses adds a deep, robust flavor. Vegan.
Servings 24 cookies
Ingredients
- 1 flax egg 1 tablespoon ground flax + 3 tablespoon water
- ½ cup vegan butter
- ½ cup coconut sugar cane sugar may be substituted
- ¼ cup blackstrap molasses
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ tsp cinnamon
- ½ TSP fresh grated ginger
- ½ teaspoon vanilla
- ¼ teaspoon ground cloves
- 1 ½ cup all purpose flour
- 1-2 tablespoon cane sugar
Instructions
- Preheat oven to 375 degrees and grease a cookie sheet.
- In a small bowl prepare flax egg by whisking ground flax and water. Set aside to thicken for about 5 minutes.1 flax egg 1 tablespoon ground flax + 3 tablespoon water
- Cream the butter and sugar in a mixing bowl of a stand mixer or with a hand mixer until light and fluffy.½ cup vegan butter, ½ cup coconut sugar
- Add flax egg, molasses, salt, baking soda, cinnamon, ginger, cloves, and vanilla and combine.¼ cup blackstrap molasses, ¼ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon cinnamon, ½ teaspoon fresh grated ginger , ½ teaspoon vanilla , ¼ teaspoon ground cloves
- Add flour and mix until thoroughly combined.1 ½ cup all purpose flour
- Refrigerate dough for at least one hour.
- Roll dough into 1 inch balls and place on cookie sheet. Flatten the balls and sprinkle with cane sugar.1-2 tablespoon cane sugar
- Bake for 6-7 minutes for a softer cookie or 8-9 minutes for a crispier cookie.
