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.
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.