Comments on: Ginger Molasses Cookies [Lightened-Up]

By: Kim

Kim — Mon, 12 Dec 2022 16:24:20 +0000

Hi,Can you supply the nutrition content?

By: Lindsay

Lindsay — Sat, 18 Dec 2021 16:28:46 +0000

These were so tasty and easy to make. The soft texture and ginger flavor were just what I was looking for—thanks for sharing!

By: Andrea

Andrea — Mon, 23 Nov 2020 00:07:14 +0000

Just made these with GF flour and they’re perfect! They’re soft, a pretty crackle on top, and have a great flavor. Thank you!

By: Smith

Smith — Sat, 14 Nov 2020 07:29:36 +0000

I can use any type, coconut, almond, tapioca, etc, or should it be an all-purpose gluten-free flour mix.you just went on a road trip and life happens! I could never forget about your blog. I find that I need to add another quarter cup of butter in order to make these stick together when I roll them. You know, coconut flour, which requires far more liquid in order to play nice in recipes than most other flours.

By: Ellie

Ellie — Sat, 10 Oct 2020 21:50:16 +0000

Hi! Would it be possible to use whole wheat flour/almond flour/oat flour instead of white flour?
And can I use maple syrup instead of molasses?
And baking powder instead of baking soda?
Thanks!

By: Davida Lederle

Davida Lederle — Wed, 04 Dec 2019 20:44:28 +0000

In reply to Beth. It's as many cookies as you would like it to be ;)

By: Beth

Beth — Wed, 04 Dec 2019 13:37:37 +0000

Hi,
Is a serving just 1 cookie?

By: MargoB

MargoB — Sun, 01 Oct 2017 02:44:51 +0000

Oh wait! I know what I’m missing. I used Trim Healthy Mama’s Baking Blend for the flour, and I just realized that that baking blend has coconut flour in it. You know, coconut flour, which requires far more liquid in order to play nice in recipes than most other flours. Haha! Case solved! ?

By: MargoB

MargoB — Sun, 01 Oct 2017 00:37:25 +0000

Hello Davida,

While putting these together, I’ve been sneaktasting the dough (sneak? But I’m the cook!), and the taste is very good.

I thought I followed your recipe to a “T’, but the dough is awfully dry. I find that I need to add another quarter cup of butter in order to make these stick together when I roll them. Looking over the recipe, it seems there is not enough liquid content for the dry content.

Am I missing something?

Thanks,
MargoB

By: Victoria

Victoria — Thu, 26 Jan 2017 20:37:14 +0000

Hi. You stated to use gluten free flour. Does this mean I can use any type, coconut, almond, tapioca etc or should it be an all purpose gluten free flower mix. Thank you.