Ginger Molasses Cookies

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July 18, 2016

Recipe by From the Athlete's Kitchen

  • Cook: 1 hr 30 mins


3/4 Cup Whole Grain or All Purpose Pastry Flour

3/4 Cup All Purpose Flour

3/4 Tsp Baking Powder

1/2 Tsp Baking Soda

3/4 Tsp Salt

1 Tsp Powdered Ginger

1/2 Tsp Cinnamon

1/4 Tsp Ground Cloves

3 Tsp Coconut Oil, soft but not melted

3/4 Cup Brown Sugar (light or dark)

2 Tbsp Unsulphered Blackstrap Molasses

1 Egg

1 Tsp Vanilla Extract

2 Tbsp Almond Milk


1Preheat oven to 350 F.

2Line a cookie sheet with parchment paper and set aside.

3Whisk the flours, baking powder, baking soda, salt, ginger, cinnamon and ground cloves until throughly combined.

4Using the electric mixer, combine the brown sugar and coconut oil in a large mixing bowl. (The large bowl makes the ultimate step, adding the dry ingredients, a lot easier.) The mixture is very thick and sticky here!

5Add the egg and mix again to incorporate.

6Add the molasses, vanilla and almond milk and mix to incorporate all. At this point the mixture will become easier to work with.

7Little by little add the dry ingredients to the large bowl of the wet mixture. It will become very thick, but it will incorporate. Using the standing mixer with the whisk attachment was very helpful here. Electric mixers or a large fork will work as well.

8Using a small spoon and spatula, portion the dough onto the cookie sheet in small rounds about two inches apart.

9Bake for 16 minutes or a moment longer if you sense the need.

10Brew up a hot drink for dunking…

11Spread out on a cooling rack and let the cookies cool at least ten minutes.


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