Gluten-Free Ginger Molasses Cookies
The cookie-baking season is definitely upon us!
Traditional holiday flavor in a modern gluten-free dessert is possible and delightfully so, with these gluten-free ginger molasses cookies.
If you need something in a hurry for unexpected guests or extra family members, these ginger molasses beauties are just the ticket. These soft cookies come together quickly and need no softening of butter beforehand.
They are full of the traditional ginger molasses flavor so many of us enjoy this time of year.
No Fussy Cookies
This is the time of year when we’re just plain busy. There are gatherings, gifts to make and buy, trips to see family, guests coming to the house, and so much more. Why make the days busier with fussy cookies?
Melted Wildly Organic coconut oil is the fat in the cookies, and that means there’s no waiting for butter to soften! The relatively few ingredients come together in just 2 bowls with a whisk and a spatula. These cookies could also be easily made vegan by using an egg replacer.
Make a triple batch and freeze the excess for quick desserts and snacking with a mug of hot cocoa later.
How To Share & Dress Up Gluten-Free Ginger Molasses Cookies
Make a batch of smaller cookies to sit on a buffet or take to a potluck. Use larger cookies for gift baskets and filling care packages.
Frosted ginger molasses cookies are also tasty. Spread a bit of cream cheese or vanilla frosting over the top of each cookie for a sweet and beautiful touch. Make small cookies and spread frosting between 2 for a delightful cookie sandwich.
If you’re a chocolate fan, dip the bottom of each cookie in some melted chocolate and allow to harden before packaging. Alternatively, drizzle chocolate in a striped pattern over the tops. Use a mix of dark and white chocolate for pretty designs.
Do you love spicy ginger molasses cookies? Do you decorate them, or leave them plain?
- 1-1/4cup gluten-free flour
- 1pinch Wildly Organic Himalayan Salt
- 1teaspoon baking powder
- 1teaspoon ground ginger
- 1/4cup Wildly Organic Coconut Sugar
- 1/3cup Wildly Organic Expeller-Pressed Coconut Oilmelted
- 1/4cup molasses
- 1 egg
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Preheat oven to 375 degrees.
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Line a cookie sheet with a silicone baking mat or parchment paper.
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In a bowl, whisk together the salt, flour, and baking powder. Set aside
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In another bowl, whisk together the coconut oil, egg, sugar, and molasses until emulsified and thoroughly combined.
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Pour the wet ingredients into the dry and stir until combined.
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Drop the dough by tablespoonful onto your prepared baking sheet.
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Bake in the preheated oven for 10 to 12 minutes or until cookies are set and edges are lightly golden brown.
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Remove to wire racks to cool completely.
These soft cookies could be made large or small easily by simply adjusting the baking time. However, be careful to not let the edges get too dark, otherwise they will be quite bitter.
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