Ginger Molasses Cookies [Lightened-Up]
A recipe for ginger molasses cookies, made with unrefined coconut sugar, light on the butter and a zesty spice mix. Sub gluten-free flour for a gluten-free alternative or keep regular for an equally delicious cookie recipe, lightened-up!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 dozen cookies 1x
- Category: Dessert
- Method: Bake
- Diet: Low Calorie
Ingredients
Scale
- 1/4 cup unsalted butter, softened
- 3/4 cup coconut sugar (reserve 1/4 cup for rolling)
- 1/4 cup unsulfured molasses
- 1 large egg
- 1 3/4 cups regular white flour*
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 teaspoons ground ginger
- pinch of cracked black pepper
*feel free to sub gluten-free flour blend without coconut flour in it- they’ve been tested and work
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone mat.
- Combine butter and 1/2 cup coconut sugar by hand or with a mixer.
- Add in molasses and egg and stir until well combined.
- In a separate bowl combine flour, baking soda and spices.
- Add wet ingredients to dry until well combined.
- Add remaining 1/4 cup coconut sugar to a bowl.
- Roll dough into 12 balls and roll each one in coconut sugar.
- Place on baking sheet and flatten firmly with palm.
- Bake for 14-16 minutes or until done to liking (14 for softer cookies and 16 for crispier)
- Let cool on sheet for 5 mins before removing to cool on a wire rack.
- Will keep for up to 5 days in an airtight container.