Pistachio Cranberry Cookies have a soft chewy dough, crunchy pistachios, mixed in with sweet dried…
These soft and chewy Ginger Molasses Cookies are the perfect warm spiced holiday cookie. They are gluten-free, low sugar, and can be made vegan, which is ideal for company or a quiet night home.
I grew up in the Fort Wayne, IN area, and one of my favorite things to do as a child was taking a trip to the cookie factory. We had the Archway cookie plant in town, and their cookies were a staple in our home.
We would load up our cart with all kinds of favorites; however, I especially liked their molasses cookies. They were soft and chewy, always the perfect kick-off for the Christmas holiday season.
Now that I am primarily vegan, and my husband is diabetic, I wanted to recreate the molasses cookie I grew up with to fit our diet. I desired my cookies to be vegan and not loaded with sugar but packed with flavor.
These ginger molasses cookies do just that!
First, I used a gluten-free baking flour, which is more suitable for me since I try and avoid fructans. Then I used coconut sugar as a sweetener. Coconut sugar has a lower bit lower glycemic index than plain white sugar; every little bit helps when it’s time for a sweet treat.
The cookies get their flavor from a touch of molasses, cinnamon, ginger, and nutmeg. They can be made vegan by following my recipe for a flax egg or you can use a regular egg.
For more gluten-free cookie recipes be sure and try these.
Ginger Molasses Cookies
- 2 cups gluten-free flour blend. I use Pamela's Gluten Free All Purpose Flour Blend. Or you can use all-purpose flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/4 teaspoon ground nutmeg
- 3 tablespoons melted butter flavor coconut oil
- 1/3 cup coconut sugar
- 2 tablespoons molasses
- 1 egg or 1 flax egg mix together 1 tablespoon flaxseed meal + 3 tablespoons water, mix and let set for 10 minutes
- 1/2 cup almond milk
- 1/2 cup powdered sugar
- 1 tablespoon of almond milk
- Preheat oven to 375 degrees. Line a cookie pan with parchment paper.
- Combine the flour and baking soda in a mixing stand bowl. Add the rest of the ingredients and mix on medium-low until all ingredients are combined and smooth.
- With a cookie scoop drop even sized dough balls onto the cookie sheet. Flatten slightly with the bottom of a glass or spatula.
- Bake for 10- 12 minutes. Remove from oven and allow to cool completely.
- Place powder sugar in a small bowl and add the almond milk a little at a time, whisking until you have a thick creamy icing. Drizzle over cooled cookies.
These cookies are simple to make and wonderful with a big glass of plant-based milk or hot coffee.