I’m not sure if it was the brown sugar I substituted or whether they just cooked too long. Add the egg, salt, ginger, cinnamon, clove, and allspice (if using) to the bowl. I made these with white whole wheat flour, not red, and they were amazing! How much butter would I use to substitute for half or all of the coconut oil? Bake for 8 to 11 minutes; for softer cookies, pull them out around 8 minutes and for more crisp cookies, bake for up to 11 minutes. (If it seems like you don’t have … Thank you! All of those ingredients are becoming more mainstream now as their health benefits become more apparent. Thank you, Dianne! Add flour, ginger, cinnamon and (clove). And it’s not breaking the “bank” on my weight loss app. If you’d like to ice the cookies and/or sprinkle them with powdered sugar, wait until they have completely cooled to do so. For the next step, we are going to add the contents from the first bowl with the dry ingredients (flour … Hi Kate, Pour the liquid mixture into the dry and mix just until combined. No molasses where I am so I used maple syrup and I also melted palm sugar in place of the coconut sugar (it’s what I had and I thought would give a richer taste since I didn’t have molasses). Yum. Posted December 18, 2019 In Christmas, Cookies, Dessert, Freezer Friendly, Gluten Free, Keto / Low Carb, Make Ahead, paleo, Recipes, Refined Sugar-Free, Vegan. I tried a lighter molasses and blackstrap molasses. You guys, I think I’ve cracked the code for the perfect vegan and gluten-free cookie. I made a batch of these because I was craving gingerbread-y cookies this year and discovered this recipe on Pinterest. I cook fresh, vegetarian recipes. Your email address will not be published. thank you! Cookie and Kate is a registered trademark of Cookie and Kate LLC. Our Ginger Molasses Cookies recipe is quick and easy to make, and super yummy. Sorry to not be more of help here. Thanks for sharing! Thanks so much for this recipe I’ve been making them for a few years now. Flavor was good though! solid ghee or solid refined organic coconut oil (you want the texture to be similar to softened room temperature butter), drippy / creamy unsalted almond butter (close to freshly opened and not near the bottom of the jar) OR nut butter or seed butter of your choice, Lakanto sugar free maple syrup OR pure maple syrup for paleo gluten free molasses cookies, molasses – use your favorite kind: we blackstrap molasses but you can also use organic molasses or fancy molasses if you prefer. Be sure NOT to overbake as you want the cookies to remain extra chewy with a soft center. Bake for 9-10 minutes or until slightly brown. Allow to cool for at least 25 minutes, otherwise they will fall apart. If you made the recipe, please choose a star rating, too. Soft molasses cookies bake are extra chewy and thick and that sweet sugar-free coating is the perfect compliment to the rich molasses flavor. These work best rolled out, from my experience. © Cookie and Kate 2010 - 2020. These Eggless Soft Molasses Cookies are the slightly crisp around the edges with a super soft, melt in your mouth, center! You could see if other readers have by searching the comments. When you’re ready to enjoy, simply remove from freezer and allow to thaw or bake in a preheated oven at 250F for 5-10 minutes. Place on baking sheet about 2.5 inches apart. Email me when Kate or another C+K reader replies directly to my comment. Cheryl Also, did you let is set in the refrigerator? Melt the butter, honey and molasses in a medium saucepan. This post is brought to you by Bob’s Red Mill. I do try to provide alternatives when I can so I hope other recipes are useful to you as well! Ingredients ¾ cup margarine, melted 1 cup white sugar 1 egg ¼ cup molasses 2 cups all-purpose flour 2 teaspoons baking soda ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon … This helps the cookies rise. * Nutrition facts are provided as a courtesy using the WPRM recipe calculator. These cut outs worked!! Accessibility Policy ⋄ Comment Policy ⋄ Nutrition Disclaimer ⋄ Photo/Recipe Policy ⋄ Privacy Policy, Subscribe to our newsletter! This is my first time making gingerbread cookies and I am so excited that they turned out well! These are delicious! Ginger molasses cookies have that same sweet spicy flavor as gingerbread cookies, but they are easier to make, no rolling pins or cookie cutters needed! I might even put up a Christmas tree. Isn’t 1 cup 340grams? I myself have never been a huge gingerbread fan, think they are too hard and don’t have enough flavor. Sift together flour, cinnamon, ginger, cloves, and salt in a separate bowl; stir into creamed butter mixture until blended. Same problem here. Yes, you can eat molasses and be keto! Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. *. They are not overtly sweet, though, and they look more festive with some decoration. There are other ingredients that we also see in gingerbread anything such as nutmeg, cinnamon, and molasses. I love your recipes. Recipe adapted from Martha Stewart, on Smitten Kitchen’s recommendation. If you’d like to sift powdered sugar over the cookies, do it now. Place baking sheets in the oven, one on the middle rack and one on the upper. These cookies turned out perfectly with 100 percent whole wheat pastry flour. Percent Daily Values are based on a 2000 calorie diet. made these with my kids and the were delicious! Roll the balls in the cinnamon-sweetener topping. Wait until the icing has firmed up (about 1 hour) before carefully stacking the cookies in a storage container. You also have a few options when it comes to decorating your cookies. I agree with the icing. What do you recommend as replacements in this recipe? I’m happy to hear it worked so well for you. The only thing I can think of is the coconut oil which I had melted reacted with the molasses. Lightly flour your working surface and roll out one of your discs out until it’s ¼ inch thick. I don’t know if this was the process you used, but hopefully this might help? Thanks Susanne. Hi Ana! Preheat oven to 350 degrees Fahrenheit with racks in the middle and upper third of the oven. My dough was a little crumbly so I added a TBSP of applesauce and that did the trick! Love this recipe and I use it every year for Christmas! STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, allspice, salt and stir well until combined. Molasses cookies have long been a favorite of mine. I’m glad it turned out for you. As much as my family loves a Christmas cookie platter filled with sugar cookies, soft gingerbread cookies, snickerdoodles, they are even crazier about crispy gingersnaps and soft and chewy molasses cookies. I’m already planning my 30th birthday celebrations (with help, thankfully!) Soft Gingersnap Molasses Cookies: These extra soft cookies are fat and fluffy! See notes provided in the paragraphs above for tips and suggestions on choosing your molasses and decorations. Line two large baking sheets with parchment paper. All the people, to whom I gifted these, asked for the recipe (even my teacher)! It’s totally vegan! Please see our Privacy Policy for more details. This site uses cookies to help provide the best user experience. You can freeze the dough and defrost it before you bake them, or freeze the cookies after they’re baked. I’m glad you love them. Instructions. The cookies will further crisp as they cool. Absolutely. I instantly fell in love! AMAZING. DIRECTIONS. These are delicious! Molasses Cookies Recipe Ingredients. Transfer the icing into a small Ziploc bag, squeeze out any excess air and seal the bag. You can make the low carb cookie dough ahead and wrap it in plastic wrap and store in the refrigerator for up to 3 days. My daughter eats dairy free so I’ve been scouring the internet looking for DF recipes with ingredients I mostly have on hand. blackstrap – our favorite is Wholesome’s organic blackstrap molasses. Instead of rolling out the dough and cut it into cute little shapes, I just rolled it into a log, chill the dough and slice it into 1/4 inch disks and freeze them instead of making all the cookies at once (so we won’t eat them all in one sitting). See our, Please let me know how it turned out for you! The cookies will crack more while cooling. Thanks for you comment and review. These are crazy good! *Flour notes: This recipe works great with whole wheat pastry flour. Site By, gluten free cookies, keto cookie recipe, keto cookies, keto snickerdoodles, low carb snickerdoodles, paleo cookies, paleo snickerdoodles, snickerdoodle cookies, snickerdoodles, vegan cookies, or solid refined organic coconut oil (you want the texture to be similar to softened room temperature butter), , (can also sub with creamy unsalted nut butter or seed butter of choice), , we used blackstrap but you can also use fancy if you prefer, , sifted OR stirred so there are no lumps, (feel free to add more or adjust to your preference), granulated OR golden monk fruit sweetener. . Whole wheat pastry flour is one of my favorite subtle nutrition upgrades. Used blackstrap molasses. I used butter and 1/4 cup of honey, plus the molasses. Thank you for supporting the sponsors who support C+K! About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. You can control the level of spice and flavor intensity by carefully choosing your molasses. FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls. Preheat the oven to 350°F (180°C). Typical gingersnap cookies are crispy on the outside and just chewy on the inside and contain more ginger than molasses cookies. The result is a dough that is remarkably easy to make (no mixer required) and manage (it might as well be Play-Doh!). In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. If you’re making these cookies for kids with sensitive palates, you might want to choose light molasses and maybe even use half of the spices specified below. the addition of butter and honey. Whisk until blended. I’m wondering if it was because of the sunflower oil.   By submitting this comment you agree to share your name, email address, website and IP address with Life Made Sweeter. The light molasses produces cookies with lighter color and flavor, naturally. It is best to make your own calculations to ensure accuracy. Healthy & Delicious Recipes to sweeten up your life. I did half all-purpose flour and half whole wheat. Repeat until you’ve successfully rolled the dough to ¼ inch thickness. Dog lover. Hubby and kids love it! Also, I pre-made the dough, double wrapped it in plastic wrap and put it in a zip top freezer bag and frozen then for a week. I appreciate the review. Did you use butter instead of coconut oil or in addition to it? And fresh ginger over powdered all the way! When ready to bake, just roll the dough into balls and roll in the cinnamon sugar mixture. Although, I’m not sure about these. These ginger molasses cookies are soft, salty, sweet, and spiced. Baking soda: No substitutes here. Amazing recipe! In anticipation, I’m giving it 5 stars. i used 1/2 wholemeal flour and 1/2 white flour as we don’t have pastry flour in nz they turned out perfect first batch did for 8 mins softish kids requested second batch to be crispyer so will try tomorrow. For our low carb molasses cookies we used gluten-free and sugar-free ingredients such as: If it’s your first time making molasses cookies, here’s the break-down on how to make soft and chewy low carb molasses cookies: All varieties can contain sulphur depending on the specific refining process used, but unsulphured products, which are lighter in color and smoother in flavor, are available. If you have a question, please skim the comments section—you might find an immediate answer there. These keto ginger molasses cookies are soft, chewy, perfectly spiced and so easy to make in just one bowl. Cut off a tiny piece of one of the lower corners and squeeze icing through the hole to decorate the cookies as desired. Very delicious!!!! Recipe updated 12/17/18 to remove whole wheat flour as an option—it doesn’t work well. Hello! Recipes for cookie cutting are really stiff, and Gingersnap ones have always been the stiffest, in my experiences. Sorry! (Oil and sugar) thanks! I couldn’t find any molasses where I live so i used coconut flower syrup instead. It should not be considered a substitute for a professional nutritionist’s advice. Most importantly, we see sugar in gingerbread anything. Classic chewy molasses cookies are typically made with all purpose flour, butter, granulated sugar (or brown sugar) and eggs. Is it possible to use a different oil instead of coconut? Feel free to adjust the amount of spices to suit your taste. Mix for another 1 minute, scraping the sides of the bowl as necessary. Any thoughts if that would work or changes that would need to be made would be very much appreciated! My substitutions include swapping coconut oil for butter, coconut sugar for brown sugar and whole wheat pastry flour for all purpose. (You don’t want to use whole wheat pastry flour in yeasted recipes, like pizza dough. Shape each half into a round disc about 1 inch thick and wrap it in plastic wrap. They will cook some as they cool. I definitely wasn’t able to pour the wet into the dry. Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months. If your mouth isn’t watering already then I haven’t done my job. I skipped the baking soda and baking powder (due to a health issue), so I unfortunately sacrificed the ‘snap’ it would have had, but was delighted to see it still had a crunch after baking for 11 minutes, even on the thicker pieces. I just love them all! granulated or golden monk fruit sweetener or coconut sugar for paleo (you can also use raw or Demerara sugar if not low carb or paleo. Add egg and vanilla and mix in. Thanks so much for your review. I mean, who can resist soft gingerbread cookies once December rolls around? The batter never came together it seemed like the ratio of wet is not enough. So embrace your day and celebrate with friends, family and Jesus. Pour the liquid mixture into the dry and mix just until combined. Chewy Ginger Molasses Cookies Ingredients: To make this chewy ginger molasses cookies recipe, you will need: Butter: Completely softened to room temperature (not melted, or else it will not cream properly with the sugars) Sugars: I use half granulated (white) sugar, half packed brown sugar, plus extra sugar for rolling the dough balls. PIN HERE for later and follow my boards for more recipe ideas. Combine the flour, baking soda, ginger, cinnamon, cloves and salt … Thinking about giving that a try next time. Also I added more spices as I was craving a real gingery cookie and these hit the spot! And the frosting decor is SO cute (thank you for listing a homemade frosting recipe by the way). I made it tonight and my kids had an arm workout mixing and rolling! I usually get all bah-humbug Christmas baby this time of year, since the holiday completely overshadows my December 25th birthday if I’m not careful. Roll dough out on a lightly floured surface or between 2 pieces of waxed paper to ¼" thick. Allow to stand. I haven’t, sorry! Either way, it’s easy to have fresh gingersnaps whenever you want them. Getting ready for Christmas in July here tomorrow! It worked perfect! Everything worked just fine! Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! Let me know if that works for you. These molasses crinkle cookies will become a favorite Christmas cookie! Thanks for sharing, Donna! The frosting will harden eventually, but it won’t ever be as indestructible as royal icing. I’ll make more batches for sure :D Thank you so much! Add in the molasses, egg, baking soda, salt, ginger, and cinnamon. Hi Deanna! I made these cookies yesterday and used sunflower oil; the dough was very crumbly, oily and barely held together, it was difficult to keep it together to cutter the cookies. I haven’t, but you can see if other readers have! Thanks for sharing your modifications, Anna! Cookies will keep for up to 1 week at room temperature. And, in adding 1/4 cup honey, did you lessen any other ingredient? It all started with these Almond Meal Chocolate Chip Cookies. The mix was dry and it never came together…. Bake for 9 minutes or until slightly brown. (If it seems like you don’t have enough liquid, just keep mixing!) Followed exactly except I substituted the egg with red mill egg replacer. 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