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molasses ginger cookies

Chewy Blackstrap Molasses Ginger Cookies

Chewy, crackly-topped molasses ginger cookies made with blackstrap molasses, fresh ginger, oat flour and real butter.
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Prep Time 12 minutes
Cook Time 11 minutes
Total Time 23 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method

Ingredients
  

  • 1/2 cup butter melted and cooled 5 minutes
  • 1/2 cup coconut sugar plus 3 tbsp for rolling
  • 1/3 cup blackstrap molasses
  • 1 large pasture-raised egg
  • 1 tbsp fresh ginger finely grated
  • 1 tsp orange zest
  • 2 1/4 cups oat flour or 2 1/2 cups rolled oats, ground fine
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 pinch black pepper
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 pinch flaky salt for the tops

Method
 

  1. Heat the oven to 350°F and line two sheet pans with parchment.
  2. Whisk the melted butter, 1/2 cup coconut sugar, molasses, egg, fresh ginger and orange zest in a large bowl until glossy.
  3. Stir in the oat flour, ground ginger, cinnamon, cloves, nutmeg, black pepper, baking soda and sea salt until no dry streaks remain. The dough will be soft and sticky.
  4. Scoop 16 balls (about 1 1/2 tablespoons each), roll them in the extra coconut sugar and space them 2 inches apart.
  5. Bake 10 to 11 minutes until the tops crackle and the edges set. The centers will look underdone.
  6. Sprinkle with flaky salt and cool on the pan for 10 minutes before moving.