Description
These vegan and gluten free ginger molasses cookies have a chewy texture and perfectly spiced flavor thanks to the addition of both fresh and ground ginger! The dough requires 2 hours of chilling time and yields 40 small cookies that are perfect for gifting and enjoying during the holidays.
Ingredients
- 1/2 cup vegan butter, melted
- 1/4 cup unsulphured molasses
- 1/4 cup unsweetened applesauce, at room temperature
- 1 cup light brown sugar, packed
- 2-inch piece fresh ginger root, grated on a microplane or very finely chopped
- 2 scant cups oat flour
- 1/2 cup buckwheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 1 cup turbinado sugar, for rolling
Instructions
Combine the melted butter, molasses, applesauce, brown sugar, and grated ginger in a medium sized bowl. Whisk until smooth. In a separate bowl or the bowl of a stand mixer, whisk together the flours, baking soda, spices, and salt. Add the wet ingredients to the dry and mix until the dough comes together and you no longer see pockets of dry flour. It will be a fairly soft dough. Cover the bowl and chill the dough for at least 2 hours.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Remove the chilled dough from the fridge and put the turbinado sugar in a shallow bowl. Using a 0.5-ounce cookie scoop or tablespoon measure, scoop up portions of the dough, roll them into a ball, then drop them into the sugar. Roll the ball of dough around until it is coated in the sugar. Place the cookies on your prepared baking sheet at least 1 1/2 to 2 inches apart as they will spread during baking. Bake the cookies for 13-15 minutes or until just set. Keep in mind that they will set further as they cool.
Cool the cookies on the baking sheet for 5-10 minutes then transfer them to a wire rack to continue cooling. Cookies can be enjoyed warm or at room temperature.
Notes
- Leftovers store best in an airtight container at room temperature. Make sure to enjoy within 5 days.
- If you’re mailing these in a care package, these can be packaged up and mailed the same day they are baked. Just make sure to send them priority or express to make sure they get there within 2-3 days!
- Leftover cookies can also be frozen. Place cookies in an airtight container and store in the freezer for up to 3 months. Thaw at room temperature or in the fridge.
- If you want to save some hand strength, go ahead and scoop/portion the dough once it is mixed and place it on a parchment lined platter or baking sheet. Cover the dough with plastic wrap, then chill for 2 hours. The dough can be quite hard to scoop straight out of the fridge so this is my go-to method lately!
- Prep Time: 10 minutes
- Cook Time: 13-15 minutes
- Category: Dessert