Everyone loves this plant based no oil ginger molasses cookie! Be sure to make if for the holidays and it makes an excellent gift.

Yields24 Servings
Ingredients
 1 flax egg
 2 ⅓ cups whole wheat pastry flour
 1 ½ tsp baking soda
 ½ tsp salt
 1 tsp cinnamon
 ¼ tsp ground cardomom
 1 tsp ground ginger
 ½ tsp ground cloves
 ½ cup chunky or smooth freshly made almond butter
 ¾ cup organic cane sugar or desired dry sweetener
 ¼ cup almond milk
  cup molasses
Glaze
 1 cup organic cane powdered sugar
 juice of 1/2 lemon
 3 tbsp almond milk
Directions
1

I like to use freshly ground almond butter, sold in the bulk section at Central Market. The smooth or chunky works fine. Jarred almond butter doesn't always taste that great, to me.
To make flax egg: Microwave 3 tablespoons of water for about 20 seconds. Add 1 tablespoon of flax seed and let sit for 10 minutes.
In a medium bowl, whisk together the flour, baking soda, salt and spices.
By hand, or using a mixer, cream together almond butter and cane sugar.
Add flax egg, molasses, and almond milk to almond butter and sugar mixture.
Mixing in a little bit in at a time, add flour mixture and mix just to combine.
For best results, chill for 1-2 hours or overnight. To bake, preheat oven to 350° F. Line a cookie sheet with parchment paper. Form dough into one ounce balls (about 24) and place on cookie sheet. Press down to thickness of ½ inch. Bake for 12-13 minutes. Remove to wire rack to cool. Watch carefully after 12 minutes as they will burn fast.
Remove to a wire rack. Glaze, if desired.
For glaze, sift the powdered sugar into a bowl. Add the fresh lemon juice. Add enough almond milk to make the glaze thin enough to dip the cookies into. Dip the top of each cookie into the glaze.

Ingredients

Ingredients
 1 flax egg
 2 ⅓ cups whole wheat pastry flour
 1 ½ tsp baking soda
 ½ tsp salt
 1 tsp cinnamon
 ¼ tsp ground cardomom
 1 tsp ground ginger
 ½ tsp ground cloves
 ½ cup chunky or smooth freshly made almond butter
 ¾ cup organic cane sugar or desired dry sweetener
 ¼ cup almond milk
  cup molasses
Glaze
 1 cup organic cane powdered sugar
 juice of 1/2 lemon
 3 tbsp almond milk

Directions

Directions
1

I like to use freshly ground almond butter, sold in the bulk section at Central Market. The smooth or chunky works fine. Jarred almond butter doesn't always taste that great, to me.
To make flax egg: Microwave 3 tablespoons of water for about 20 seconds. Add 1 tablespoon of flax seed and let sit for 10 minutes.
In a medium bowl, whisk together the flour, baking soda, salt and spices.
By hand, or using a mixer, cream together almond butter and cane sugar.
Add flax egg, molasses, and almond milk to almond butter and sugar mixture.
Mixing in a little bit in at a time, add flour mixture and mix just to combine.
For best results, chill for 1-2 hours or overnight. To bake, preheat oven to 350° F. Line a cookie sheet with parchment paper. Form dough into one ounce balls (about 24) and place on cookie sheet. Press down to thickness of ½ inch. Bake for 12-13 minutes. Remove to wire rack to cool. Watch carefully after 12 minutes as they will burn fast.
Remove to a wire rack. Glaze, if desired.
For glaze, sift the powdered sugar into a bowl. Add the fresh lemon juice. Add enough almond milk to make the glaze thin enough to dip the cookies into. Dip the top of each cookie into the glaze.

Molasses Ginger Cookies No Oil
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2 replies
  1. Karla Strauss
    Karla Strauss says:

    I am taking them out of the oven as we speak! If they taste as good as the dough did that I licked off my fingers, OH MAN it was great, I’ll let you know! Thank you Chef Julia

    Reply
  2. Karla Strauss
    Karla Strauss says:

    These cookies were out of this world good! I even took them to the car dealership where my son works in sales and eveeryone LOVED them, some people even asked to take some home. I will use this as my go to snack when I feel I need one!

    Reply

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