Ginger Molasses Cookies

Ginger-Molasses Cookies
Yields 24
Ginger-molasses cookie that's crisp on the outside and chewy on the inside. Gluten free and vegan!
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2794 calories
466 g
244 g
95 g
27 g
59 g
699 g
3271 g
237 g
4 g
29 g
Nutrition Facts
Serving Size
699g
Yields
24
Amount Per Serving
Calories 2794
Calories from Fat 833
% Daily Value *
Total Fat 95g
146%
Saturated Fat 59g
294%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 24g
Cholesterol 244mg
81%
Sodium 3271mg
136%
Total Carbohydrates 466g
155%
Dietary Fiber 9g
38%
Sugars 237g
Protein 27g
Vitamin A
57%
Vitamin C
0%
Calcium
58%
Iron
71%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups Bob's gluten free all-purpose flour
  2. 2 1/2 teaspoons baking soda
  3. 1 1/2 teaspoons ground cinnamon
  4. 1 teaspoon ground ginger
  5. 1/2 teaspoon ground clove
  6. 1/2 cup vegan butter, melted (I used Earth Balance)
  7. 2/3 cup organic brown sugar, packed
  8. 1/2 cup unsulphured blackstrap molasses
  9. 1/2 teaspoon pure vanilla extract
  10. raw coconut sugar for rolling
Instructions
  1. Melt vegan butter on low heat; set side to cool
  2. Meanwhile, in electric mixing bowl combine to blend: flour, baking soda, cinnamon, ginger, and cloves.
  3. In medium bowl, whisk together cooled butter, brown sugar, molasses and vanilla.
  4. On low setting, gradually add liquid mixture to dry mixture, mixing until just combined (don't beat).
  5. Wrap dough in plastic wrap and chill 30 minutes. While dough is chilling, preheat oven to 350 degrees and pour small amount raw coconut sugar in small bowl.
  6. Shape dough to square or rectangle about 1 inch thick. With sharp knife, cut into 24 even size squares. Roll each square into a ball in palms of hands than roll balls in sugar crystals.
  7. Place cookies on parchment lined or Silpat cookie pan, leaving at least 1 1/2" between cookies. With palm of hand, flatten cookie to about 1/2" thick.
  8. Bake 8-10 minutes in hot oven, or until the cookies are cracked, puffy, and edges appear cooked. Removed from oven and let stand 5 minutes. Remove to cool completely on wire rack. Once completely cool, store in sealed container.
Adapted from Ilovevegan.com
beta
calories
2794
fat
95g
protein
27g
carbs
466g
more
Adapted from Ilovevegan.com
Kat Maeda https://katmaeda.com/

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