These molasses cookies were inspired by a vegan blog that many of our members rave about, Oh She Glows – but taken to the next level. Blackstrap Molasses is the highest quality and most nutritious kind of molasses- it has a high iron content, and is high in copper, calcium, and magnesium. Spelt flour is used in place of white flour – spelt is an ancient grain higher in protein and fiber than its counterparts, and is also richer in vitamins and minerals, and is typically easily digestible. Flax, cinnamon, and ginger add extra nutrients to these otherwise naughty tasting cookies.
|Prep Time||10 minutes|
|Cook Time||15 minutes|
- 1/2 Tbsp flax seed ground and mixed with 2 tbsp water
- 1/4 Cup butter or vegetable shortening
- 1/4 Cup coconut sugar
- 2 Tbsp black strap molasses
- 2 Tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 tsp cloves ground
- 1 1/4 Cups spelt flour
- 1/4 cup candied ginger diced (optional)
- 1/2 cup dark chocolate chips chopped
- Preheat oven to 350F. Line 1 large baking sheet with parchment paper.
- Mix flax and water in a mug and set aside for a few minutes, stirring to combine.
- In a large bowl, beat together the butter, sugar, molasses, syrup, vanilla, and flax mixture until smooth and combined.
- In the same bowl, beat in one-by one, the dry ingredients (ginger, cinnamon, baking soda, salt, cloves, and flour) until just combined. Take care not to over mix.
- Fold in diced candied ginger if using (or skip this step). Shape dough into small balls and roll in a bowl of sugar (optional). Place balls 2 inches apart on the cookie sheet. Carefully flatten ball slightly with hand so it's about 1/2 inch thick.
- Bake cookies for 12 minutes for a crispier cookie, or 10 minutes for a softer cookie. Cool on the pan for 5 minutes before transferring to a cooling rack for another 10-15 minutes.
Share this Recipe
Leave a Reply