Chewy Ginger Molasses Cookies
Ingredients
- 1 tbsp ground flaxseed
- 2 tbsp water
- 1 cup plus 2 tbsp flour (spelt and white flour combo)
- 1/4 cup coconut sugar or regular organic white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp gingerbread spice
- 1/4 tsp salt
- 1/4 cup tahini (@soomfoods, for nut-free option)
- 1/4 cup maple syrup
- 2 tbsp unsulphured molasses
- 1 tsp vanilla extract
Gingerbread Spice (in case you can't find it)
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cardamom
- Pinch of ground clove
- Pinch of nutmeg
Preparation
Preheat the oven to 350F.
In a small bowl, combine the ground flaxseed and water. Set aside to gel.
In a mixing bowl, combine the flour, sugar, baking powder, baking soda, gingerbread spice, and salt. Whisk together.
Add the wet ingredients to the mixing bowl, including the flax egg, molasses, vanilla extract, maple syrup, and tahini.
Using a spatula, fold the wet and dry ingredients together until a soft dough forms.
Use a cookie scoop to grab some dough and place the dough balls on a lined baking sheet.
Gently press down on the dough balls to flatten them and sprinkle with additional sugar if desired.
Bake in the preheated oven for 10-12 minutes.
Allow the cookies to cool for at least 5 minutes before removing them from the tray.
