Ginger is potentially one of my favorite foods. So spicy and versatile. (And so good for you!) Between fresh, powdered, pickled, and candied….I am a serious fanatic.
Last year, I discovered an amazing ginger cookie recipe: 101 Cookbook’s Triple Ginger Cookie. TRIPLE GINGER?! They were salty and spicy. Sweet, but with a bright hit of lemon. Simply divine. They became the cookie of 2014.
This year, I saw Dolly and Oatmeal’s Chewy Ginger Molasses cookie and knew I had to try them. They are gluten free –using oats and chickpea flour — and have a vegan option, and just looked darn delicious. But I couldn’t help but think of the few extra touches from the 101 Cookbooks recipe that I loved like lemon zest and fresh ginger. So I did a little experimenting, and low and behold — these Chewy Double Ginger Molasses Cookies combine the best of both worlds, and are a perfect afternoon snack with coffee, tea, or some coconut milk iced cream. Dreams can come true.
- ¾ cup chickpea flour
- ¾ cup gluten-free oat flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- 3 tablespoons coconut oil, softened
- ¾ cup coconut sugar (or light brown sugar)
- 2 tablespoons unsulphered blackstrap molasses
- 1 egg (vegan: 1tbsp ground flax seed with 3 tbsp water)
- 1 tablespoon chopped up fresh ginger
- 1teaspoon pure vanilla extract
- 2 tablespoons almond milk
- Zest from 1 lemon
- Large grain sugar, for sprinkling
- Preheat oven to 350° F and line 2 baking sheets with parchment paper. Set aside.
- Mix the flax seed with 3 tbsp water if replacing the egg and let sit for at least 5 minutes.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside.
- In another large bowl, cream the oil and sugar with an electric mixer or by hand, then beat in the molasses. Add the egg (or flax mixture), vanilla, and almond milk, and beat until combined.
- Add fresh ginger and lemon zest, and mix together.
- A little at a time, add the dry ingredients to the wet and combine with electric mixer on medium-low (or by hand) until all flour is combined and no lumps remain (batter will be thick and sticky at this point). Refrigerate the dough for at least 30 minutes.
- Remove the dough from refrigerator. Using a tablespoon measure, scoop balls of dough out onto prepared baking sheet, spacing each cookie 2 inches apart (or freeze here and bake them later!!). Bake for 15 minutes, until they darken a bit and are fragrant.
- Place cookies on a rack and let them cool before eating. Cookies can be stored at room temperature in an airtight container for up to 3 or 4 days.
Thanks for reading, and have a wonderful day,