Indulging in delicious treats shouldn’t mean compromising your dietary choices. If you’re a fan of cookies but follow a plant-based or gluten-free lifestyle, we have the perfect solution for your sweet cravings – Chewy Molasses Cookies! These delectable treats not only satisfy your taste buds but also adhere to plant-based and gluten-free principles, making them a guilt-free delight.
Ingredients: Let’s dive into the wholesome ingredients that make these cookies both delicious and suitable for various dietary preferences:
- Almond Flour: A nutrient-dense alternative to traditional flour, almond flour adds a rich, nutty flavor and a soft, chewy texture to the cookies.
- Molasses: The star ingredient that gives these cookies their distinct flavor. Molasses adds a deep, rich sweetness and a hint of caramel.
- Ground Flaxseed: Acting as an egg substitute, ground flaxseed binds the ingredients together while contributing to the cookies’ nutritional profile.
- Coconut Sugar: A natural sweetener with a lower glycemic index than traditional sugar, coconut sugar adds sweetness without causing a rapid spike in blood sugar levels.
- Baking Soda: This leavening agent helps the cookies rise while keeping them soft and chewy.
- Spices (Cinnamon, Ginger, Cloves): A blend of warming spices complements the molasses flavor, creating a cozy and comforting taste.
- Vanilla Extract: Adding a touch of sweetness and depth, vanilla extract enhances the overall flavor of the cookies.
Gluten free Chewy Molasses Cookies
GF Molasses Cookies
Equipment
Ingredients
- 1 Flax egg(1 tbsp ground flax + 3 tbsp water)
- ½ cup almond butter
- ⅓ cup coconut sugar
- 2 tbsp molasses
- 1 tsp vanilla extract
- 1 tsp ground ginger
- ¼ tsp allspice
- ¼ tsp salt
- ¼ tsp baking soda
- 3 tbsp coconut flour
Instructions
- Preheat oven to 350 degrees F. Line your baking sheet with parchment paper or silpat.
- In a mixing bowl, combine, flax egg, almond butter, coconut sugar, molasses and vanilla. Beat with an electric mixer until smooth.
- Add the spices, salt, baking soda and coconut flour and beat again until dough forms.
- Using a small cookie scoop, drop cookies onto the baking sheet. Spacing at least 2 inches apart.
- Bake on the middle rack for 11-13 minutes. Let cool for 5 minutes and then transfer to a cooling rack.
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