Print

Ginger Molasses Cookies [Lightened-Up]

5 from 2 reviews

A recipe for ginger molasses cookies, made with unrefined coconut sugar, light on the butter and a zesty spice mix. Sub gluten-free flour for a gluten-free alternative or keep regular for an equally delicious cookie recipe, lightened-up!

Ingredients

Scale
  • 1/4 cup unsalted butter, softened
  • 3/4 cup coconut sugar (reserve 1/4 cup for rolling)
  • 1/4 cup unsulfured molasses
  • 1 large egg
  • 1 3/4 cups regular white flour*
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 teaspoons ground ginger
  • pinch of cracked black pepper

*feel free to sub gluten-free flour blend without coconut flour in it- they’ve been tested and work

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment or a silicone mat.
  3. Combine butter and 1/2 cup coconut sugar.
  4. Add in molasses and egg and stir until well combined.
  5. In a separate bowl combine flour, baking soda and spices.
  6. Add wet ingredients to dry until well combined.
  7. Add remaining 1/4 cup coconut sugar to a bowl.
  8. Roll dough into 12 balls and roll each one in coconut sugar.
  9. Place on baking sheet and flatten firmly with palm.
  10. Bake for 14-16 minutes or until done to liking (14 for softer cookies and 16 for crispier)
  11. Let cool on sheet for 5 mins before removing to cool on a wire rack.
  12. Will keep for up to 5 days in an airtight container.

Keywords: Ginger molasses, ginger molasses cookies, molasses cookies, healthy ginger molasses cookies