Ginger Molasses Cookies
Hi all! I hope you all had a wonderful holiday. My family had a three-day Christmas celebration this year and I must say I’m pretty worn out from all the festivities. I’ll give you a little run-down of how my holiday went.
With t-minus one day until Christmas, I was still frantically trying to figure out what I should get some people. I always seem to leave Christmas gifts to the last minute. Last year I did my shopping on December 24th. I guess I always leave it so late because it just doesn’t hit me that it’s almost Christmas until the day before.
Christmas Eve my siblings and I opened a few gifts because 1. my little brother had to work at 8:30 on Christmas morning and 2. my step-dad had to work all day Christmas as well. On Christmas morning we did stocking then ate our traditional Christmas morning breakfast of croissants and fruit salad. After breakfast we worked our way through the gifts, refraining from opening those that were from family members that were not present. My brother, sister and I headed over to my grandparents’ house for dinner and gifts with our dad on Christmas. And on the third day of Christmas (literally) we did gifts with our step-siblings, cousins, aunt and uncle. And that wrapped up the Christmas festivities. By the end of last night’s dinner I was passed out in the living room in this great chair that my aunt Jen has (it’s so comfy).
This morning I was up bright and early because I had to head over to the ski hill for the first day of Christmas camps. This is my seventh year on staff at the ski club and my fifth as a ski instructor. It was a complete and total blizzard today and by the end of the morning’s lesson my group had shrunk from five kids to three (not because we lost kids). One kid got moved to a different group and one left early with her dad. Today was my first day on snow this season and I’m exhausted. Let’s be real, I was exhausted when I woke up this morning.
At the moment there are no Christmas cookies in my house, this a very sad but true fact. I made tons of cookies for my family’s annual Christmas party, but of course those were all eaten and now there is nothing left. One of my favourite types of holiday cookies is the ginger molasses cookie. I love how they’re chewy, gooey, spicy and just the right amount of sweet. I have a tried and true recipe that I’ve been making for years, but, unfortunately, I can’t eat them anymore. When I gave up wheat and dairy to help my tummy issues, that meant giving up my beloved molasses cookies too.
I’ve made different variations of ash-friendly molasses cookies over the years, pulling recipes from cookbooks, websites and of course making some up myself, but I could never get them quite right. This year I was determined to make a perfect, gluten-free and vegan cookie. I know, “vegan, gluten-free” and “perfect” aren’t words that you usually see in the same sentence, but I think these cookies are worthy. If you aren’t all cookied-out and your food coma isn’t too serious, I recommend that you gave these a try.
So whip out your baking spatula, tie up your apron and get baking!
Ginger Molasses Cookies
- 1-1/4 cups oat flour
- 3/4 cup chickpea flour
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 tablespoon chia seeds, ground
- 3/4 cup coconut sugar
- 1/3 cup coconut oil
- 1/4 cup blackstrap molasses
- 1/4 cup unsweetened apple sauce
- a few tablespoons organic cane sugar, for rolling optional
Stir together the flours, spices, baking soda, baking powder and salt in a medium mixing bowl.
In a small bowl, combine the ground chia seeds with 3 tablespoons of water and mix well. Set aside to gel.
With a baking spatula or wooden spoon, cream together the sugar and coconut oil in a large mixing bowl. Add the molasses, apple sauce and gelled chia and mix.
Pour the dry mixture into the wet and, using a baking spatula, mix until everything is fully incorporated and you have a thick batter. Cover the bowl with plastic wrap and place in the fridge to chill for an hour.
When the dough is almost done chilling, preheat the oven to 325ºF and line a baking sheet with parchment paper.
Roll the chilled dough into little balls (about 1 tablespoon of dough per ball). You can roll the dough in sugar if you desire. Place the balls about 2 inches apart on the baking sheet and press down lightly with a dampened fork. Bake for about 12 minutes.
Remove the cookies from the oven and allow them to cool for about 2 minutes on the baking sheet before transferring them to a cooling wrack to cool completely.