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Attention: Ginger Cookie Lovers! You'll love these no-refined sugar, vegetarian, and dairy-free Healthy Ginger Molasses Cookies. Soft, delicious and oh so gingery, they are soon to be your favorite!
Although these cookies typically mean "Christmas is coming," I can seriously eat them all year long. Every time I make these cookies, both Dustin and I think, "There's no way they are as good as we remember." But, once we bite into the crunchy outside and taste the soft, delicious gingery inside, we are reminded of just how good they really are.
The ginger helps keep the cookies moist and a bit chewy while the cloves, nutmeg, molasses, and cinnamon just wrap you up with comforting flavors that remind you of good times and good people. And good food. For a fact, these Healthy Ginger Molasses Cookies seem to be the perfect end to a delicious meal. Not only does the spicy combination in the cookies top many a good dessert, well, these are just quite possibly my favorite homemade cookies. Ever.
The recipe makes about 18-22 cookies, depending on how large you form the cookies. And I'll happily admit, in my house, they disappear in about two days. Yep, it only takes 2 days for the family to gobble these delicious cookies up. Dustin and I have to share them after all, because the kids love them, too.
Being a Clean-Eating Recipe, these good-for-you cookies are a perfect take-along to a school function, a playdate for the kids and of course, at holiday time. They also make great gifts, too. They travel well since they are pretty tough on the outside.
As Dustin put it earlier this week with a mouthful of soft ginger molasses cookies, "These taste like Christmas."
So true, Dustin. So. True.
Originally, way back when Dustin asked me to make him ginger cookies, I was tentative, as I'm not a big fan of ginger snaps. I honestly didn't expect to like them. I certainly didn't expect them to be so soft and absolutely scrumptious. Now, every time I make them, I still have it in mind that I'm making them for Dustin -- even though I happily devour just as many (if not more...shhhh!) as he does.
Ingredients For Healthy Ginger Molasses Cookies
Whole Wheat Pastry Flour: Light whole grain flour that keeps the cookies soft but sturdy.
Blackstrap Molasses: Dark and rich, adds color and a strong, slightly bitter sweetness.
Coconut Sugar: Less refined sugar with a mild caramel taste.
Fresh Ginger: Chopped ginger that brings a fresh, sharp spice. You can also splurge and use candied ginger, though that will increase the added sugars.
Ground Cinnamon: A warm spice that balances the sweetness and ties the flavors together.
Step-by-Step Instructions
Step 1: Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Step 2: In a large bowl, mix together the flour, baking soda, cinnamon, ground cloves, nutmeg, ground ginger, and sea salt. In the bowl of a stand mixer or using your hands, beat together the coconut sugar, coconut oil, and molasses on medium speed until smooth in texture, about 3-5 minutes.
Step 3: Turn the speed to low and add the egg, Beat for an additional minute until well combined. With the mixer still on low, slowly add the flour mixture. Once all the dry ingredients are incorporated, mix on medium speed for an additional minute. At this time, if you find the mixture is too crumbly and needs moisture, add 1 tsp. oil and 1 tbsp. water and mix well. Add an additional tsp. oil and tbsp. water if necessary. Add the fresh ginger and mix until well combined.
Step 4: Combine the spice mixture, and then spread out onto a flat surface or plate. Using a spoon, scoop a small amount of the dough for each cookie. Using your hands, gently roll each cookie into approximately a 1 ¾-inch ball and then slightly flatten with your palm or fingers. You may need to wet your hands with a tiny amount of water to prevent sticking. Once flattened, press each side of the cookie into the cinnamon sugar in a shallow dish and then place cookie onto baking sheet.
Step 5: Bake 9-13 minutes. The cookies will be cracked on top and soft inside. Don't wait for the cookies to turn golden, as that will overcook them. Remove the cookies from the oven and let stand on baking sheets for 2-3 minutes. Transfer to wire rack to cool completely.
FAQs
Pro-Tips When Cooking Ginger Cookies
Don’t over-mix the dough when you are combining the ingredients.
Follow the recipe exactly.
Too much flour can have an effect on the texture of these flavorful yummies.
Why Are My Cookies Not Cracking?
To ensure your cookies have that nice cracked texture (but not too cracked!) make sure that your oven has reached 350 degrees F before putting the cookies in the oven.
How To Store
Store these cookies by placing them into an air tight container and leaving them out on a counter for up to a week. If you need help picking out the right containers, check out my post on The Ultimate Guide To Meal Prep Containers.
Clean-eating cookie lovers will adore these no-refined sugar, vegetarian, and dairy-free Healthy Ginger Molasses Cookies. Soft, delicious and oh so gingery, they are soon to be your favorite!
PREP TIME
15 mins
COOK TIME
25 mins
TOTAL TIME
40 mins
COURSE
Dessert
CUISINE
American
SERVINGS
18 Cookies
CALORIES
109 kcal
Ingredients
2 ¼ cups whole wheat pastry flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground nutmeg
½ teaspoon ground ginger
⅛ teaspoon sea salt
½ cup coconut sugar lightly packed
¼ cup plus 2 tbsp coconut oil
⅓ cup plus 2 tbsp black strap molasses
2 eggs
1 tablespoon water plus more if needed
2 tablespoon fresh ginger finely chopped
For the Spice Topping:
3 tbsp coconut sugar
½ teaspoon cinnamon
¼ tsp nutmeg
¼ teaspoon ground ginger
Instructions
1
Preheat oven to 350 degrees.
2
Line two baking sheets with parchment paper.
3
In a large bowl, whisk together the flour, baking soda, cinnamon, ground cloves, nutmeg, ground ginger, and sea salt.
4
In the bowl of a stand mixer or using your hands, beat together the coconut sugar, coconut oil, and molasses on medium speed until smooth in texture, about 3-5 minutes.
5
Turn the speed to low and add the egg, Beat for an additional minute until well combined. With the mixer still on low, slowly add the flour mixture. Once all the dry ingredients are incorporated, mix on medium speed for an additional minute. At this time, if you find the mixture is too crumbly and needs moisture, add 1 tsp. oil and 1 tbsp. water and mix well. Add an additional tsp. oil and tbsp. water if necessary.
6
Add the fresh ginger and mix until well combined.
7
Combine the spice mixture, and then spread out onto a flat surface or plate.
8
Using a spoon, scoop a small amount of the dough for each cookie. Using your hands, gently roll each cookie into approximately a 1 ¾-inch ball and then slightly flatten with your palm or fingers. You may need to wet your hands with a tiny amount of water to prevent sticking. Once flattened, press each side of the cookie into the cinnamon sugar in a shallow dish and then place cookie onto baking sheet.
9
Bake 9-13 minutes. The cookies will be cracked on top and soft inside. Don't wait for the cookies to turn golden, as that will overcook them. Remove the cookies from the oven and let stand on baking sheets for 2-3 minutes. Transfer to wire rack to cool completely.
NOTES
To ensure your cookies have that nice cracked texture (but not too cracked!) make sure that your oven has reached 350 degrees F before putting the cookies in the oven.
Also, don’t over-mix the dough when you are combining the ingredients.
And lastly, follow the recipe exactly. Too much flour can have an effect on the texture of these flavorful yummies.
NUTRITION
Serving:
1 Cookie
Calories:
109 kcal
Carbohydrates:
17g
Protein:
2g
Fat:
4g
Saturated Fat:
3g
Cholesterol:
9mg
Sodium:
96mg
Potassium:
58mg
Fiber:
2g
Sugar:
4g
📷
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