These ginger molasses cookies are by far one of my favorite cookie recipes. Crispy on the outside and soft on the inside. They are the perfect texture and so delicious. Not to mention, they are oil free!
Let me tell you, it is hard to find a good cookie recipe that is oil free. Most of the time they will turn out gooey in the middle or have the texture like that of bread. However, for this recipe, the almond butter acts as butter would in a typical cookie recipe. The addition of almond butter not only gives them a great flavor, but it also reduces the amount of sugar needed in the recipe. Almond butter is also packed with nutrients which makes these cookies a bit healthier.
- Plant-Based Berry Crisp
- Coconut Almond Clusters
- Pumpkin Spice Date Balls
- Tahini Cauliflower Grain Bowl
- Nutr Review – Make Your Own Nut Milk!
Notes
- This cookie dough is VERY sticky. It is important to let the dough sit in the freezer for at least 1-2 hours before cooking. I would recommend allowing it to cool overnight.
- I always coat my hands lightly in coconut oil if the dough is too sticky. This will allow me to roll the dough into balls without making too much of a sticky mess.
- If you do not have cardamom, nutmeg works well as a substitute.
- Make sure your cinnamon is Ceylon cinnamon. Most store bought cinnamon is Cassia, which contains the harmful compound coumarin. This compound has been scientifically shown to cause organ damage in high doses. I use this cinnamon by Naturevibe Botanicals on Amazon. Read more about the different type of cinnamon and why it matters what kind you use here.
Disclaimer: In the name of full transparency, this blog post contains affiliate links. Purchases made through such links may result in a small commission for me (at no extra cost for you). As an Amazon Associate I earn from qualifying purchases, which helps to keep this blog alive!
Ginger Molasses Cookies - Oil Free
Ingredients
- 1 flax egg
- 326 grams (or 2 1/3 cup) whole wheat flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 cup almond butter
- 3/4 cup organic cane sugar
- 1/4 cup almond milk
- 1/3 cup molasses
Instructions
-
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.
-
Sift together flour, baking soda, salt and spices.
-
Using a mixer on medium to high, cream together almond butter and 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.
-
Let chill for 1-2 hours or overnight. The longer the better as this dough is very sticky.
-
Once chilled, preheat oven to 350° F. Add a layer of coconut oil or parchment paper to a cookie sheet. Form dough into balls and place on cookie sheet. If the dough has been chilled, you will need to press down on the cookies until they are at desired thickness.
-
Cook for 20 minutes.
Plant-Based Gingerbread Cookies
Whole Wheat Apple Bread with Date Topping
Oil-Free Maple Roasted Veggies
Zucchini Boats with Plant-Based Chickpea Meatballs
I substituted date sugar (which is just ground dates so it has more fiber and is a healthier option). My cookies burned on the bottom and needed much less time probably because of the substitution. I really liked the flavor and texture though and will make again!
Hello! This recipe sounds PERFECT to me… but there’s just one problem. I have a really bad gluten allergy! Could I substitute the whole wheat flour with 1:1 gluten free flour? From experience, it acts the same as white flour just without the pain on my end. (basically, could I substitute the whole wheat with white flour). Thank you so much!
Hi Lindsey!
I’ve never tried it before, but I definitely think it would work! You could also try oat flour. I’ve had pretty good luck using oat flour in cookies before, but it may require more than the flour in this recipe. Hopefully it works!! Let me know if you try it.
– Alexis