Ginger Molasses Crinkle Cookies have become my absolute favorite Christmas cookie. I don’t know what it is. The beauty of the cookie? The light sweetness paired with the spice? The way my teeth sink into the soft cookie contrasted with crunch of the raw sugar at the end. I don’t know, but all of these combined make for a great cookie experience.
This Christmas season I keep baking up cookies-cookies have been my culinary inspiration as of late, I guess. I was also not planning on sharing these Ginger Molasses Crinkle Cookies (like the 4 ingredient Amaretti Cookies) because I had other plans, but those plans were thwarted since these cookies were so good, I had to share them!
The original recipe calls for white flour, eggs, vegetable oil, and granulated sugar, but I wanted to try making these healthier with whole wheat flour, egg-free, with coconut oil, and without any refined sugar. So I used the whole wheat white flour from Trader Joe’s (non-GMO, and it’s 100% whole wheat flour), coconut palm sugar, a chia seed egg replacement (which makes them vegan), along with one of my favorite oils, coconut oil. I couldn’t believe how nice and full the cookies turned out without the eggs! I reduced the original amount of oil because sometimes coconut oil can make things a bit, well,…oily. Go figure. Anyway, these cookies are not oily to the touch. You can view the original recipe at allrecipes.com.
I used a turbinado raw cane sugar to roll the cookies, which gives the cookies that nice crunchy texture. But I cheat and only roll half of the cookie in the sugar to reduce the sugar content. And then I hide the missing sugar by just letting those cookies rest on their empty, sugar-less sides. Yep! I am a cheater! I don’t miss the extra sugar, and the kids aren’t complaining at all, either:). But go ahead, have fun rolling your cookie dough balls in all that sugar if you choose.
My cookies have naturally crinkled, but I got the idea about flattening the cookies with the back of a spoon or slamming the cookie sheet on the counter after they are baked to make them more crackled here.
Ginger Molasses Crinkle Cookies
- 2 cups whole wheat flour (I use the white whole wheat flour from Trader Joe's)
- 1 t baking soda
- 1 t ground ginger
- 1 t ground cinnamon
- 1/2 t ground cloves
- 1/2 cup coconut oil, melted
- 1 cup coconut sugar (or sugar of choice)
- 1 egg or egg replacement (1 T chia or flax seed with 3 T water)
- 1/4 cup molasses
- 1/4 cup coarse Turbinado sugar, evaporated cane juice or a type of granulated sugar
- If you are using an egg replacement, combine the seeds and water now in a small bowl to give it a few minutes to gel.
- Preheat oven to 350 degrees F (175 C).
- Sift the flour, ginger, cinnamon, and cloves in a medium bowl.
- Combine oil, coconut sugar, "egg", and molasses in a large bowl.
- Stir the dry ingredients into the wet ingredients, and mix until combined.
- Form 1 1/4 inch cookie dough balls, and roll them (half way or all the way) in the Turbinado sugar.
- Place on an ungreased baking sheet, 2-3 inches apart, and bake for 10-12 minutes.
- Cool. share, and enjoy!
Need other gingerbread inspiration? Check out our gingerbread granola, dairy-free, gluten-free.
Merry Merry Christmas!!
Have you ever made flour-less chocolate chip cookies with a secret ingredient?