Desserts

November 2, 2020

Soft-Baked Ginger Molasses Cookies

Soft-Baked Ginger Molasses Cookies are sweet and filled with dark, molasses flavor. Gluten-free, fruit-sweetened, and vegan!

I'm happy to be sharing a holiday-themed cookie with you! I love this soft-baked cookie style. To me, a good cookie is soft and bendable. Not crunchy or crumbly.

If you like crunchy cookies, this is not the recipe for you. These Soft-Baked Ginger Molasses Cookies are exactly how they sound: soft-baked.

This recipe is very similar to other cookie recipes I've posted, so if you're craving a particular flavor, I've got you! Peanut butter, mocha chip, double chocolate, toasted coconut... I could go on.

I keep going back to this base recipe because it is super simple and HEALTHY. These are probably some of the healthiest cookies you could make. I mean, there are always the banana + oats cookies, which have their place. But these cookies actually taste like real cookies. You'd never know they're actually really good for you.

Soft-Baked Ginger Molasses Cookies

Ginger Molasses

These classic fall flavors are a beautiful pair that add intense flavor to a basic cookie recipe.

Molasses is so sweet. But it's a lot darker than other sweeteners. Which means it's denser and has a deeper flavor. A little molasses goes a long way, and creates a rich flavor.

And then there's ginger. I used fresh ginger to add some zing to these cookies. You can always use dried or freeze dried if you must, but fresh ginger has an edge that the dried does not.

Ingredients

  • Unsweetened Applesauce: Applesauce adds sweetness, moisture, and structure to the cookies. It's pretty neutral, so you don't have to worry about tasting it in the final product. Make sure to buy unsweetened applesauce to avoid added sugar.
  • Nut Butter: Neutral nut butters are your friend. I like using mixed nut butter, but you could always just buy some oil-free almond butter.
  • Molasses: I used blackstrap molasses for these cookies, which I highly suggest using whenever possible. It has a high iron content and is more concentrated with nutrients than 'regular' molasses.
  • Grated Ginger: Like I mentioned earlier, fresh ginger is the way to go with these cookies. You won't regret it.
  • Date Sugar: For added sweetness, we'll be using date sugar. Date sugar is  just dried, ground dates. I love using it in baked goods because it's so healthy! And it works perfectly in these cookies because it mimics brown sugar and complements the dark molasses.
  • Vanilla Extract: For that hint of vanilla.
  • Oat Flour: Oat flour is great because it is easily gluten-free and easily homemade. I prefer to grind oats into a flour because it creates a coarser texture that favors baking. However, I've made these cookies plenty of times with store-bought oat flour and they turn out just fine!
  • Ground Flaxseeds: While we won't be making flax eggs, ground flaxseeds help serve the purpose of eggs. They act as a binding agent and keep the cookies together.
  • Baking Soda: To help the cookies rise.
  • Salt: To enhance the sweet flavors.

Soft-Baked Ginger Molasses Cookies

How to make Soft-Baked Ginger Molasses Cookies

Start by preheating the oven. Line a baking sheet with parchment paper. You may need two baking sheets depending on the size of the cookies you'd like to make. For this recipe I scooped 2-tablespoon-sized balls, but for smaller, cuter cookies you can scoop 1-tablespoon-sized balls.

Next, mix the 'wet' ingredients. In a large bowl, mix the applesauce, nut butter, molasses, ginger, date sugar, and vanilla extract. Then add in the dry ingredients, flaxseeds, oat flour, baking soda, and salt. Mix until combined.

Scoop into 2-tablespoon-sized balls and arrange on the prepared baking sheet. Flatten, if desired – the cookies won’t spread much during baking. Bake for 12-14 minutes. Enjoy!

Storing Soft-Baked Cookies

These and all soft-baked cookies will do best in an air-tight container. This will help keep them moist and soft. If you leave them on a plate covered with foil, be prepared for them to get hard rather quickly.

You can expect these cookies to last around a week or two in the air-tight container. They are pretty hardy, so you shouldn't worry about mold. But, quite honestly, if these last more than a few days I'll be surprised -- they are so tasty!

Happy baking!

Recipe Prayer

Thank you God for healthy, delicious cookies. Amen.

Soft-Baked Ginger Molasses Cookies

Soft-Baked Ginger Molasses Cookies

Soft-Baked Ginger Molasses Cookies are sweet and filled with dark, molasses flavor. Gluten-free, fruit-sweetened, and vegan!

Author:

Elizabeth

Serves:

15

Prep:

10

min

cook:

15

min

total:

25

min

Ingredients

  • 1/3 Cup Unsweetened Applesauce
  • 1/4 Cup Nut Butter
  • 1/4 Cup Molasses
  • 1 Teaspoon Grated Ginger
  • 1/2 Cup Date Sugar
  • 2 Teaspoons Vanilla Extract
  • 1 2/3 Cups Oat Flour
  • 1 Tablespoon Ground Flaxseeds
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt

Instructions

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl, mix the applesauce, nut butter, molasses, ginger, date sugar, and vanilla extract. Add the flaxseeds, oat flour, baking soda, and salt and mix until combined.
  3. Scoop into 2-tablespoon-sized balls and arrange on the prepared baking sheet. Flatten, if desired – the cookies won’t spread much during baking. Bake for 12-14 minutes. Enjoy!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography