I have a nerdy husband. That means I’m often left alone for long stretches of time while he plays Dungeons and Dragons in a dark basement. Yes, I’m married to an adult man who pretends to be an ogre or a wizard in his spare time. Can anyone out there relate?
One Saturday night a few weeks ago, I was ready to hunker down with episodes of Mad Men when I had an intense craving for a ginger-y type of cookie. (As an aside, I’m pretty sure Don Draper would shoot me this look if I ever suggested he play D & D.)
So I whipped up these little gems.
The star ingredient here is blackstrap molasses, a thick syrup that’s a byproduct of the processing of sugar cane into refined white sugar. In short, producers extract what they need to make white sugar, and the rest is boiled down to create molasses.
But don’t let its association with white sugar deter you – because molasses has all the good stuff white sugar doesn’t. It’s extremely rich in iron and calcium, as well as copper, potassium and magnesium.
I loved these cookies. They had a slightly crisp exterior, and were nice and soft on the inside. I ate four of them, but I was probably overcompensating for the absence of Jon Hamm in my life.
(Love desserts? Me too! That’s why I wrote an e-book about how to make them healthy. Take a peek here.)
Soft Molasses Ginger Cookies
gluten-free, dairy-free, vegan, vegetarian, egg-free, soy-free
1 cup brown rice flour
1 cup sorghum flour
1/2 cup coconut sugar
1/3 cup coconut oil (not melted – you want it to be the consistency of soft butter)
1/2 cup blackstrap molasses
1/3 cup applesauce, room temperature
2 tbsp hot water
1 tsp freshly grated ginger, or 1/2 tsp dried ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla
pinch of salt
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats.
In a small bowl, mix the flours, baking powder, baking soda and salt.
In a separate, larger bowl, cream together the coconut oil and coconut sugar until they are well mixed. Add in the molasses, applesauce, hot water, grated ginger and vanilla.
Tip the flour mixture into the large bowl and stir everything together. You want the dough to be soft and slightly sticky.
Spoon the mixture by heaping tablespoons onto the baking sheets. Bake for 18 minutes, or until the tops of the cookies spring back lightly to the touch.
Allow the cookies to cool for 10 minutes, then transfer them to a wire rack to cool completely.