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One word for these cookies… mmmmfmmmmmhmmm.
Ok my mouth is full. That crackly gingery sugary goodness.
All Whole grain, all ginger-y with fresh ginger, powdered ginger and candied ginger. Crackly outside, Soft and melt in your mouth inside. These cookies need to be made!
There is limited oil and sugar in the cookies. All that molasses makes these moist and sweet. For gluten-free Ginger Molasses cookies see here.
I used powdered cinnamon and cloves which I grind at home, so the spices are fresher and stronger. Add a bit more of the store bought ones for the a spicier cookie. You can use shortening or vegan butter as well. Melt it to a soft consistency and proceed.
Add a teaspoon more of ginger powder if you dont have candied ginger or fresh ginger or both, for a similar effect. Bake them a few minutes longer for a snappy ginger snap.
Imagine an Ice-cream sandwich with the cookies! Jules asked me for an ice-cream pairing with the cookies. I was hoping to make some yesterday but that did not happen because mommy duties took over. I am thinking pumpkin pie ice cream or carrot cake ice cream in between 2 soft cookies. What say…:)
Since I am not using vegan margarine/butter or high-fat oil like coconut, the cookies will not spread from a ball to flat when baked. Shape them the shape you want them to be in. They will expand a bit and crack.
And I can never chop up the crystallized ginger slices, so I use diced crystallized ginger!
More Cookies and Whoopie pies See here.
Steps:
In a large bowl, mix the flours, baking powder, soda, salt, spices
Add freshly grated ginger and candied ginger
In a small bowl, whisk together molasses, oil, sugar and flaxmeal mixture until smooth.
Add to dry.
Mix into a dough. Takes 2-3 minutes to form.
Chill dough for 15 minutes. Then shape into cookies. Press the cookies into granulated sugar.
Bake for 11-12 minutes.
Let sit on the counter until completely cooled. The cookies will harden a bit when cooled.
Triple Ginger Molasses Soft Cookies. 100% Spelt. Vegan Recipe
Ingredients
Wet:
- 1 Tablespoon flax seed meal
- 2 Tablespoons warm water
- 1/4 cup oil, I use organic non gmo safflower oil or refined coconut, or use 2 tablespoons Applesauce
- 1/4 cup Fine sugar or powdered sugar
- 3 Tablespoons Blackstrap Molasses
Dry:
- 1.5 cups Spelt flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cloves powder
- 2 teaspoons grated ginger
- 1/4 cup crystallized/candied ginger chopped small
- Raw sugar for coating
Instructions
- In a bowl, mix flaxmeal with 2 Tablespoons of water and let sit for 5 minutes.
- Whisk in the oil, molasses and sugar until well combined.
- In another bowl, mix the flour, salt, baking powder, baking soda and all spices.
- Add the wet to dry. Add grated and candied ginger and mix.
- Press and mix into a dough. It will take 2-3 minutes to form a dough. Use hands if needed.
- The dough will be a non sticky, not too hard dough. Chill the dough for 15 minutes.
- Shape into flat disks. Press the disks into sugar and place on parchment lined sheet.
- Bake in pre-heated 350 degrees F / 180ºc for 12-13 minutes.
- The cookies will be slightly soft in the center to touch.
- Let them cool completely on the counter (15-20 minutes). they will harden as they cool.
- Store in an airtight container for a few days.
Notes
Add a generous pinch more cinnamon and cloves and add some nutmeg, for a spicier version.
If you dont have candied ginger or fresh ginger or both, add a teaspoon more of ginger powder.
Add water by spraying some on the dough if the dough is too try and doesnt stick together. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Picking up the butter to make cookies? Each pound of which requires more than 21 pounds, 30 cups, 2.4 gallons of milk to produce. Please a give just a second to think of the cows and their babies who are used like a milk machine and destined to a life worse than hell.
These animals feel like any mother feels for her baby. Infographic by Peta.
Ridiculously good! Divine taste & texture.
Made vegan cookie plates for holiday presents, and these were the runaway hit. (Also included your mini pound cakes [except rum instead of vanilla] for vegan/ish friends, and those were also a hit).
These turned out much better with coconut oil than with grapeseed oil for some reason. Not sure if we just overcooked the grapeseed ones because they looked less “done” (like more glisten-y)?
Anyhow followed your recipe closely each time—except coconut sugar instead of grinding raw sugar, *slightly* more aggressive with powdered spices (including nutmeg), and added a dash of vanilla (habit) & a smidge of “Ginger People” ginger juice because we’re admittedly ginger fanatics.
Also… we quadrupled this once because volume needed, and it still turned out fantastic.
Bottom line: your recipes are amazing! Thank you so much.
rum – yum!
These are amazing! I was fantasizing about a triple ginger cookie and decided to google a recipe. Yours came up so I gave it a try. They are perfect!
what a coincidence !
Hi Richa,
I haven’t been able to find spelt flour. I do have rice flour, both brown and white and a myriad of other gf options like, coconut, oatmeal, Bob’s Red Mill 1-1 gf flour, gf cake flour and rye flour.
Would any of these work? I love triple ginger cookies and would love to make these.
Thank-you!
Try my gluten free molasses cookies and add candied ginger and more ground ginger to them. https://fettabbau-trim.today/gluten-free-ginger-molasses-cookies/%3C/a%3E%3C/p%3E
Looks so good! Do you know if I could substitute whole wheat pastry flour for the spelt flour?
Yes you can
Can I sub regular flour for spelt? For some reason the taste of it in products doesn’t work for me
Thank you!
Yes
Hubby took one bite and said, wow! He loves the punch of ginger and spice. Thanks for another winner!
Hi! I can’t wait to try this recipe but can’t get my hands on spelt flour at the moment. Is there any other flour that’ll work? I have whole wheat, all purpose, almond, whole wheat pastry, buckwheat, and oat.
Thanks!
Hi Sandra, sure use 1 cup of whole wheat and 2 T of almond.
Thank you!
Do they freeze well? Just made a double batch for Christmas.
yes
I just made these – i moved sideways from the recent post of the gf ones, having planned to adapt that recipe but then found I didn’t need to as these were the originals!!
They are everything a ginger biscuit should be – gingery wonderfulness 🙂 Perfect to get your house smelling festive!! Perfect to sneakily eat before they are cool! These will go into my “definitely make at xmas” recipes for sure. Thanks! 😉