Directly from, ‘Oh She Glows Every Day’, by Angela Liddon, I need to thank my sister-in-law for pointing this recipe out – and especially for making up a batch and insisting that we all try them! These are also a wonderful option for the lunchbox as they’re vegan, nut-free and lactose-free – enjoy!
Chewy Molasses Ginger Cookies (Lactose-free) – makes 12 large cookies
1 1/2 t. ground flax AND 2 T. water
1/4 c. EACH coconut oil, softened AND natural cane sugar
2 T. EACH maple syrup AND molasses
1/2 t. vanilla
1 t. ground ginger
1/2 t. EACH baking soda AND cinnamon
1/4 t. EACH fine sea salt AND ground cloves
1 1/4 c. white spelt flour or whole-grain spelt flour (I used half of each)
natural cane sugar in a small bowl for rolling
Preheat the oven to 350 and line a large baking sheet with parchment. In a small bowl, stir together the ground flax and water and then set this aside for a few minutes to thicken (this is your ‘egg’).
Using your electric mixer, beat together the coconut oil, cane sugar, maple syrup, molasses, vanilla and flax mixture until smooth. Next, beat in the dry ingredients one-by-one; ginger, baking soda, cinnamon, salt, cloves and flour, and mix until just combined – do not over mix. Roll the cookie dough into 12 even balls, roll each in extra sugar and place them on the prepared baking sheet about 2 inches apart – do not press them down.
Bake 8 to 10 minutes for a soft cookie and 12 to 13 minutes for a crispier cookie – we liked ours at 12 minutes. Allow the cookies to cool in the pan for a bit before transferring them to a rack to cool completely. These also freeze very well!