Soft and Chewy Ginger Cookies

5 from 9 votes

The ultimate Christmas cookie! These molasses ginger cookies are crunchy on the outside, and soft and chewy on the inside. Made with oat flour and sunflower seed butter, the are gluten free and healthier!

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 111kcal

Author: Michelle Miller

Ingredients

Dry

3/4 cup oat flour gluten free, if necessary
2 tablespoons arrowroot powder
2 teaspoons cinnamon
2 teaspoons ginger powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Wet

3/4 cup SunButter No Sugar Added
1/4 cup blackstrap molasses
2 tablespoons coconut oil melted
1 egg
2 tablespoons coconut sugar works best with cane, not coconut sugar
1 teaspoon vanilla
1/4 cup coarse raw sugar optional

Instructions

Preheat oven to 350º F.
In a mixing bowl, add all dry ingredients, and mix well.
In a medium sized mixing bowl, add SunButter and other wet ingredients. Whisk to combine until smooth.
Add the dry ingredients into the wet ingredients, and stir to form a sticky dough.
Use a tablespoon cookie scoop to form balls.
Roll cookie dough balls in coarse cane sugar to coat.
Add balls to a cookie sheet. Do not flatten - leaving them in balls allows them to stay chewy and soft.
Bake for 8 minutes, then allow to cool before removing them from the baking pan.
Store cookies in the refrigerator or the freezer, wrapped in air tight containers.

Video

Notes

Vegan Ginger Cookies: Use 1 tablespoon of flax and 2 tablespoons of water, mix together and allowed to gel, in place of the egg. Other commercial egg replacers also work in this recipe.

Crunchy Ginger Cookies: Increase the amount of coconut oil to 1/4 cup, and then bake the cookies for 10 minutes. Turn off the heat and allow some heat to escape from the oven, but then close the door and allow the cookies to sit in there for 10-20 minutes while the oven cools down. This is a great method for making gluten free gingersnaps!

Make Big Soft Ginger Cookies: Instead of using a tablespoon scoop, use a 1/4 cup measuring cup to make large balls. Roll them in sugar, and then slightly press them down into mounds before baking to allow them to spread out more.

Nutrition