It’s cookie baking season — the most wonderful time of the year, indeed! As the end of November draws near, I go into full on baking mode. Ideally, my oven is on at all times. Even more ideally, cooking up something sweet and festive. Funny enough, I’m actually not that big of a sweets person, but I am a big dessert person. Does that even make sense? I like desserts that have a little something more going for them than pure sweetness. Tart lemon, bitter chocolate, flaky salt, spicy ginger – really anything to balance the sweet flavors and lend a little more complexity. Perhaps that is why ginger cookies may be my all-time favorite cookie. They’re a little sweet, a little spicy and have all-around robust flavor.
Naturally, I had to share the recipe for my go-to chewy ginger molasses cookie. Triple ginger, actually, thanks to ground ginger AND freshly grated ginger AND crystallized ginger. These cookies definitely pack a spicy punch. They’re the perfect cookie to enjoy all season long. I make these cookies slightly more nourishing, using sprouted spelt and almond flours (what else is new?), unrefined coconut sugar and coconut oil. If you happen to have vegan non-hydrogenated shortening on hand (I mean, who doesn’t?), that works very well in these cookies, but coconut oil is just fine. I like this shortening. Also, I have made these entirely with spelt flour and entirely with whole wheat pastry flour. This recipe is pretty adaptable to what you have on hand. For a festive look and a pleasant crunch, I roll them in either raw organic turbinado sugar or organic cane sugar. If you want to keep these refined-sugar-free, you can skip the sugar coating, although it is highly recommended.
A batch of these cookies would make a lovely gift. They are very easy to whip up, requiring no cookie cutters or frosting or intricate designs. Yet they look so festive and beautiful wrapped in a box. Or, let’s be honest, just make them as a gift to yourself. Sharing optional. I know I will be baking a batch of these weekly for the foreseeable future.
I hope you are easing into the holiday season and keeping the anxiety/stress/over-scheduling at bay. A cookie should help! xx Maggie
- 1 1/4 cups spelt flour (or whole wheat/ whole wheat pastry flour)
- 1 cup almond flour
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp allspice
- 1 1/4 tsp baking soda
- 1/2 tsp sea salt
- 2/3 cup coconut sugar
- 2/3 cup coconut oil, room temperature (or vegan, non-hydrogenated shortening)
- 1/4 cup unsulphured, blackstrap molasses
- 1 large egg, room temperature
- 1 inch knob ginger, finely grated
- 1 tsp vanilla extract
- 1/3 cup crystallized ginger, finely chopped
- Organic, raw cane sugar for coating.
- Preheat oven to 350° and line two baking sheets with parchment paper.
- In a mixing bowl, whisk together flours, spices, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a mixing bowl and a handheld mixer, mix together coconut sugar, molasses and coconut oil until smooth and creamy. Add egg and mix until combined. Mix in grated ginger and vanilla extract. Add in dry ingredients 1 cup at a time and mix until just combined. Mix in crystallized ginger.
- Chill cookie dough for 10 minutes (or overnight). Once chilled, roll cookie dough into 1 inch balls. Roll balls in the cane sugar, lightly pressing sugar into the balls. Arrange cookies on prepared baking sheets, leaving ample room among cookies – they will spread! Lightly flatten the cookies with your fingers.
- Bake in preheated oven for 10-12 minutes. The cookies will seem very soft, but they will continue to cooke and firm after you remove them from the oven. Allow to cool on the baking sheets for 10 minutes. Transfer to cooling rack to finish cooling. Enjoy!