The holidays are finally here and I couldn’t be more excited. It definitely is the most wonderful time of the year; however, it can also be quite stressful for many. With all the holiday parties, potlucks, gift exchanges and more, the next few weeks will be hectic. The best way to get through the holidays is to plan ahead, especially if you are hosting a dinner party. My vegan ginger-molasses cookies are the perfect addition to any holiday dinner party menu and will be perfect on your dessert table. They are simple to make and also slightly healthier than a traditional ginger molasses cookie. You can also get the kids involved in the baking process. So, put on a good holiday movie, and let’s get to baking. Here’s how these delicious vegan ginger-molasses cookies are made:
In a small bowl, combine the ground flaxseeds and cashew milk. Give the mixture a quick stir and set aside for 5 minutes.
In a large mixing bowl, whisk the coconut oil, coconut sugar, molasses, the flaxseed/milk mixture and the vanilla extract until well combined.
In a medium bowl, combine the spelt flour, arrowroot flour, cinnamon, ginger, nutmeg, cloves, baking soda and sea salt. Give the ingredients a quick stir to ensure they are well combined.
Add in half of the dry ingredients and stir using a wooden spoon until well combined.
Add in the other half of the dry ingredients and stir until there is no visible flour left.
Cover the dough with plastic wrap or place in an airtight container and refrigerate for an hour.
Once the hour is up, preheat your oven to 350F and line a cookie sheet with parchment paper. Place the sugar in a bowl. You will be using this sugar to coat the cookie dough balls before placing them on the cookie sheet.
Remove the chilled dough from the fridge. Scoop out a heaping table spoon of dough, then using your hands roll it into a ball. Toss in the sugar until well coated then place on your prepared cookie sheet. Continue until all the dough is used up.
Bake for 11-13 minutes. Mine took exactly 11 minutes but keep an eye on them. The edges should be set and the tops should have a bit of cracking.
Remove from the oven and let cool on the cookie sheet for 5 minutes then transfer them to a cooling rack.
Let cool completely, serve and enjoy.
VEGAN GINGER-MOLASSES COOKIES
Ingredients
- 1 1/2 tbsp ground flaxseeds
- 3 tbsp cashew milk , or milk of choice
- 3/4 cup coconut oil , melted
- 3/4 cup coconut sugar
- 1/4 cup molasses
- 1 tsp vanilla extract
- 2 cups spelt flour
- 1/4 cup arrowroot flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground gloves
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/3 cup sugar
Instructions
-
In a small bowl, combine the ground flaxseeds and cashew milk. Give the mixture a quick stir and set aside for 5 minutes.
-
In a large mixing bowl, whisk the coconut oil, coconut sugar, molasses, the flaxseed/milk mixture and the vanilla extract until well combined.
-
In a medium bowl, combine the spelt flour, arrowroot flour, cinnamon, ginger, nutmeg, cloves, baking soda and sea salt. Give the ingredients a quick stir to ensure they are well combined.
-
Add in half of the dry ingredients and stir using a wooden spoon until well combined.
-
Add in the other half of the dry ingredients and stir until there is no visible flour left.
-
Cover the dough with plastic wrap or place in an airtight container and refrigerate for an hour.
-
Once the hour is up, preheat your oven to 350F and line a cookie sheet with parchment paper.
-
Place the sugar in a bowl. You will be using this sugar to coat the cookie dough balls before placing them on the cookie sheet.
-
Remove the chilled dough from the fridge. Scoop out a heaping table spoon of dough, then using your hands roll it into a ball. Toss in the sugar until well coated then place on your prepared cookie sheet. Continue until all the dough is used up.
-
Bake for 11-13 minutes. Mine took exactly 11 minutes but keep an eye on them. The edges should be set and the tops should have a bit of cracking.
-
Remove from the oven and let cool on the cookie sheet for 5 minutes then transfer them to a cooling rack.
-
Let cool completely, serve and enjoy.