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5 from 1 vote

Ginger Molasses Cookies

Similar to a Gingerbread Cookie, this is a healthier twist on the Ginger Molasses Cookies.

Course Cookies
Cuisine American
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings 14 cookies
Author Nisha @ honeywhatscooking


  • <b>Dry</b>
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • <b>Wet</b>
  • 1/4 cup + 2 tbsp coconut oil softened, not melted
  • 1/2 cup coconut sugar
  • 1 large organic egg
  • 3 tablespoons unsulphured molasses
  • 1 1/2 teaspoon vanilla extract1 tbsp cashew nut milk or any other dairy free milk
  • <b>Garnish</b>
  • 1/8 tsp white sugar just a sprinkle over per cookie


  • Preheat oven to 350 degrees.</br></br>
  • In a medium bowl, combine the dry ingredients.</br></br>
  • In a large bowl, combine the oil and sugar and using an electric mixer, mix on low speed until softened, crumbly and well combined.</br></br>
  • Add egg and vanilla extract to the batter and beat until combined.</br></br>
  • Add cashew nut milk. Blend.</br></br>
  • Now add the dry ingredients to the wet ingredients in 2 parts.</br></br>
  • Blend with an electric mixer until combined, but DO NOT OVER MIX.</br></br>
  • Here's your batter.</br></br>
  • Spray a baking a tray with coconut oil.</br></br>
  • Using a mini scoop, spoon some batter onto a baking tray.</br></br>
  • Once all the cookies are spread apart, sprinkle a little white sugar over each cookie, about 1/8 tsp.</br></br>
  • Just like that.</br></br>
  • Into the oven for 9-10 minutes. Do not over bake these cookies, even if they are super soft out of the oven.</br></br>
  • Cookies out of the oven. Leave them alone and let them cool down about 10 minutes before eating. They will firm up. Store away in a cookie jar, but note these cookies dry out within a couple days.</br></br>


* These cookies taste amazing the first day, and then start drying out a bit the second day. It's best to consume the first day when they are soft, gooey and chewy.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!