Chewy Ginger Molasses Cookies

Quick, easy, whole-grain, refined-sugar free, vegan dessert

You know the holidays are just around the corner when gingerbread is in the air! Now that it's November, I think it's finally time to bust out my gingerbread spices. Not only do I love cinnamon, but I also love ginger. I'll eat it anyway: baked in sweets, candied, cooked in stir-fries, or even raw.

Most people don't want to eat gingerbread cookies year round, but these cookies will be the exception. They're absolutely perfect! They are soft and pillowy but also slightly chewy. After baking them, the entire house will smell like gingerbread. The ground cloves add a subtile extra flavor that enhances the cookies even more. You won't even be able to tell that they're made with whole wheat flour, coconut oil, and coconut sugar. If you want, bake up a double batch and store them in the freezer for when you want a sweet treat or fast dessert for those upcoming cookie exchanges.

The holidays is a time for appreciating your loved ones and giving back to the community. Take some time while your waiting for these to bake to make a short list of all the things your grateful for.

Now for the recipe:

Chewy Ginger Molasses Cookies

18 servings

Ingredients:

2 1/4 cup whole wheat flour pastry

1/2 cup coconut sugar

1 teaspoon baking soda

2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

1/4 cup coconut oil, melted

1/2 cup unsweetened almond milk

1/4 cup molasses

1 flax egg

Directions:

1. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper and set aside.

2. In a large bowl, combine the whole wheat pastry flour, coconut sugar, baking soda, ginger, cinnamon, cloves, and salt. Form a well in the center of the dry mixture and add in the coconut oil, almond milk, molasses, and flax egg and mix until well combined. The dough should be firm and almost gingerbread like.

3. Roll the dough into 18 balls and press flat. I measured out one tablespoon for each ball of dough. Evenly distribute them onto two baking sheets.

4. Place baking sheets in the oven and cook for 8-12 minutes. Allow to cool for 5 minutes before transferring to a wire cooling rack. Store in an air-tight container for up to 5 days or freeze and thaw whenever you want a sweet treat. Enjoy!