Ginger Molasses Cookies

Yield: 24 cookies

Prep time: 15 – 20 minutes

Cook time: 10-12 minutes

Cool time: 10 minutes

Total time: 35 – 42 minutes

INGREDIENTS:

• 1 ¼ cup Metta atta/flour
• ½ cup almond flour*
• ¼ cup oat flour
• ½ cup softened vegan butter (or coconut oil)
• ½ cup organic sugar or coconut sugar
• ¼ cup molasses
• 1 flax egg (preparation directions below) or 3 tablespoons of aquafaba*
• ¾ teaspoon baking powder
• 1 ½ teaspoon ground cinnamon
• 2 ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon sea salt
• 1-2 tablespoon of non-dairy milk if needed*
• Optional coating mix: 2-3 Tablespoon of festive colored sugar with ½ teaspoon ground cinnamon.
• Optional frosting instead of coating, whisk together 1 cup of powdered sugar with 1-2 tablespoon of dairy-free milk until it becomes thick and pourable.

DIRECTIONS:

1. Preheat the oven to 350 degree.
2. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes to thicken.*
3. Beat softened vegan butter or coconut oil for 1 minute.
4. Add sugar and beat for another minute.
5. Then add molasses and flax egg and mix more.
6. Then add baking powder, cinnamon, ginger, nutmeg, and salt. Mix well.
7. Lastly, add Metta, almond, and oat flours. Beat well until the dough is thick, but not sticky or too soft. If it’s a little dry, add 1-2 tablespoon of dairy-free milk.
8. Roll the dough into small balls.
9. If using the cinnamon-sugar mixture topping, roll the small dough balls in the cinnamon-sugar topping mixture. If using the glaze topping or no topping, skip this step.
10. Flatten the dough balls gently on the parchment lined baking sheets because the gluten-free dough does not expand or spread like the wheat dough.
11. Bake for 10-12 minutes.
12. All them to cool for 10 minutes.
13. If using the glaze topping, drizzle over the cookies and let it cool for another 10 minutes and then enjoy 😊

Notes

*Only needed if the dough is a little dry.

* Aquafaba or chickpea brine/water can substitute flax egg. You can use the water from chickpea can. Three tablespoons of aquafaba is equivalent to 1 chicken egg. For non-vegan version, use a chicken egg.

* If avoiding nuts, replace the almond flour for more of the oat flour or even cornstarch.

* Some of these substitutes will create slightly different results.

Have you used Metta gluten-free flour for this recipe or any other recipe?

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