Soft Ginger Molasses Cookies - Bravabod
Recipes

Soft Ginger Molasses Cookies

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 20"

These soft, puffy ginger cookies have just the right mouthfeel. Every tender bite has warming spices with a hint of sweet candied ginger crunch. The secret ingredient is garbanzo flour, which keeps these cookies naturally vegan and flourless.

How To MakeDiet Type: Plant-based

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Freeze For 3 months

Best by 1 week refrigerated


Shopping List
  • 1/2 cup garbanzo flour
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1 tablespoon + 3/4 teaspoon water
  • 1 tablespoon blackstrap molasses
  • 1 heaping teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon cloves
  • 1/80 teaspoon nutmeg
  • pinch of salt
  • candied ginger, chopped (for topping)

Instructions
  1. Step 1: Preheat the oven to 350°F.
  2. Step 2: Combine all ingredients, except the candied ginger, in a mixing bowl. Stir until combined and let sit for 5 to 10 minutes too thicken. It will make a thick batter.
  3. Step 3: Use your hands to roll the batter into cookie shapes and place on a parchment baking sheet. Bake for 10 minutes.
  4. Serve: The cookies will be very soft, so place the baking sheet on a wire rack to let them cool for several minutes before handling. Once cooled, carefully transfer the cookies to the cooling rack until ready to eat.
Nutrition

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Soft Ginger Molasses Cookies

PT20M 1/2 cup garbanzo flour 2 tablespoons coconut oil, melted 2 tablespoons maple syrup 1 tablespoon + 3/4 teaspoon water 1 tablespoon blackstrap molasses 1 heaping teaspoon ground ginger 1/2 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon vanilla extract 1/8 teaspoon cloves 1/80 teaspoon nutmeg pinch of salt candied ginger, chopped (for topping) Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Cookies

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Takes 1 min