Vegan Ginger Molasses Cookies

• porcje: 12 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

1/4 cup butter or refined coconut oil (I recommend butter/vegan butter for best flavor)

2/3 cup granulated sugar (coconut, white or brown sugar all work)

5 tablespoons molasses

1 tablespoon non-dairy milk (I used almond)

2 teaspoons vanilla extract

1 1/2 cups fine blanched almond flour

1 1/4 cups oat flour (certified GF as needed)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 - 1 1/2 teaspoon ground ginger (depending on preference, I use 1 1/4)

1 1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon salt

4 tablespoons sanding sugar

Wskazówki

preheat

Preheat the oven to 350 degrees Fahrenheit.

beat sugar and butter

In a large mixing bowl or bowl of a stand mixer, beat together the room temperature butter and sugar until well combined, about 1 minute.

beat wet ingredients

Beat in the remaining wet ingredients.

add dry

Add in the dry ingredients, making sure to spoon and level the flours, don't pack them in! Mix together with a wooden spoon until well combined.

scoop into balls

Use a cookie scoop to scoop the dough into balls and roll in the sugar.

baking sheet

Transfer to a baking sheet lined with parchment paper.

bake

Bake for 10-14 minutes or until the cookies have crackly tops and have mostly flattened. They'll firm up as they cool, so take them out early for chewy cookies.

cut

I then like to use a round cookie cutter to spin around the cookie and get a perfectly round shape. You're not cutting the cookies, so use one that is slightly larger than the cookie itself and spin it around to get it perfectly round.

serve

let cool completely, then drizzle with the optional maple icing and enjoy!

Wartości Odżywcze

• Wielkość Porcji: 1 cookie
• Kalorie: 221 kcal
• Tłuszcz Całkowity: 12 g
• Węglowodany Całkowite: 31 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 21 g
• Białko: 5 g