Amazing Healthy Ginger Molasses Cookies

Irresistibly soft and chewy Healthy Ginger Molasses Cookies! Made in 1 bowl and packed with ginger, these will be your new favorite holiday cookie. Vegan and gluten-free!

Meet the most splendidly chewy and wondrously gingery cookie of my dreams!! I thought my Perfect Chocolate Chip Cookies were my number one, but we may have a tie here.

We polished off a batch in two days. I STILL can't get over how unreal these healthy ginger snaps turned out! Besides tasting stupendous, they're made in one bowl which is quite a game changer for clean up.

Guess what? I actually liked these better without chocolate chips. Shocking, I know.

Ingredient tips and substitutions

• Almond + oat flour: The base of these amazing cookies! I find this combination to provide fabulous moisture and mouthfeel. Whole grains for the win! If you're gluten-free, just be sure to use certified gluten-free oat flour.
• Coconut sugar + molasses: We're sweetening these puppies with a touch of coconut sugar and blackstrap molasses. Again, key for moisture and chewiness. You could also use brown sugar and regular molasses. Did you know blackstrap molasses is an awesome source of iron, too? We're also rolling them in cane sugar because....classic.
• Coconut oil: Buttery, oh-so-flavorful coconut oil is key here. We're keeping it solid to cream into magical cookie dough goodness.
• Spices + vanilla: I've heard lots of reader feedback that I keep things well-spiced, and these healthy ginger molasses cookies are no exception! We're using a full two teaspoons of ground ginger plus a teaspoon of cinnamon. Can't get enough of these warming spices this time of year!
• Salt: I think salt is super key in baking. It helps balance out the sweet and provide depth of flavor.

What makes these ginger cookies PERFECT

• They're super easy to make! Only one bowl required which means quick cleanup.
• They're naturally sweetened with coconut sugar and blackstrap molasses but taste just like the classic version with twice the sugar!
• They get better with age. Seriously! The flavor and chewiness seems to get even better the next couple days as they sit on the counter
• They're vegan and gluten-free so no matter what your diet, everyone can love on them.

How to store leftovers

I'm guessing leftovers won't be a problem, but I always store any extra cookies on the counter in an air tight container. These also freeze well, too!

Whip out your cookie sheets and LET'S DO THIS!

I have a feeling you're going to adore these homemade ginger molasses cookies. If you make them, please let me know by leaving a comment and star rating. I'm so grateful for your feedback!

Healthy Ginger Molasses Cookies Recipe

★★★★★ 5 from 12 reviews

• Author: Alexis Joseph | Hummusapien
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 14 cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Irresistibly soft and chewy Healthy Ginger Molasses Cookies! Made in 1 bowl and packed with ginger, these will be your new favorite holiday cookie. Vegan and gluten-free!

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Ingredients

Units USM Scale 1x2x3x

• 1 ½ cups almond flour
• ½ cup oat flour
• ⅓ cup coconut sugar (or brown sugar)
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp baking soda
• ¼ tsp salt
• ¼ cup solid coconut oil, not melted
• 3 tbsp molasses (I used blackstrap)
• 2 tbsp almond milk
• 1 tsp vanilla extract
• ¼ cup organic cane sugar, for rolling

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Instructions

1. Preheat oven to 350°F and line a cookie sheet with parchment paper or silicone baking mat. In a large bowl, whisk together almond flour, oat flour, coconut sugar, ginger, cinnamon, baking soda, and salt.
2. Add coconut oil, molasses, vanilla extract, and milk. Cream together using a hand mixer or a stand mixer until dough comes together into large, moist crumbles that easily form a dough.
3. Use a cookie scoop to form dough into balls, using about 2 tbsp of dough each. Place cane sugar in a small bowl. Roll each ball in sugar. Place on cookie sheet and using the back of a drinking glass, lightly flatten each cookie. (Photos show chocolate chips but I preferred these without them!)
4. Bake for 11-12 minutes. Let cookies cool for 10 minutes before devouring. Store at room temperature in an air tight container for up to a week.

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Keywords: vegan ginger cookies, healthy ginger snaps