Meet the most splendidly chewy and wondrously gingery cookie of my dreams!! I thought my Monster Cookies and Perfect Chocolate Chip Cookies were first, but we may have a tie here. We polished off a batch in two days. I STILL can’t get over how unreal these healthy ginger snaps turned out! Besides tasting stupendous, they’re made in one bowl which is quite a game changer for clean up. Guess what? I actually liked these better without chocolate chips. Shocking, I know.
Ingredients
Almond + oat flour: The base of these amazing cookies! I find this combination to provide fabulous moisture and mouthfeel. Whole grains for the win! If you’re gluten-free, just be sure to use certified gluten-free oat flour. Coconut sugar + molasses: We’re sweetening these puppies with a touch of coconut sugar and blackstrap molasses. Again, key for moisture and chewiness. You could also use brown sugar and regular molasses. Did you know blackstrap molasses is an awesome source of iron, too? We’re also rolling them in cane sugar because….classic. Coconut oil: Buttery, oh-so-flavorful coconut oil is key here. We’re keeping it solid to cream into magical cookie dough goodness. Spices + vanilla: I’ve heard lots of reader feedback that I keep things well-spiced, and these healthy ginger molasses cookies are no exception! We’re using a full two teaspoons of ground ginger plus a teaspoon of cinnamon. Can’t get enough of these warming spices this time of year! Salt: I think salt is super key in baking. It helps balance out the sweet and provide depth of flavor.
What makes these ginger cookies PERFECT
They’re super easy to make! Only one bowl required which means quick cleanup. They’re naturally sweetened with coconut sugar and blackstrap molasses but taste just like the classic version with twice the sugar! They get better with age. Seriously! The flavor and chewiness seems to get even better the next couple days as they sit on the counter They’re vegan and gluten-free so no matter what your diet, everyone can love on them.
How to store leftovers
I’m guessing leftovers won’t be a problem, but I always store any extra cookies on the counter in an air tight container. These also freeze well, too! Whip out your cookie sheets and LET’S DO THIS! I have a feeling you’re going to adore these homemade ginger molasses cookies. If you make them, please let me know by leaving a comment and star rating. I’m so grateful for your feedback!
