Low Iodine Soft Ginger Molasses Cookies
Total time57 min
Prep time15 min
Cook time12 min
4.7(17)
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Learn more →Ingredients
18 servings
- 2 ¼ cups whole wheat flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground black pepper
- ½ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- ½ cup coconut oil, melted and cooled
- ½ cup pure maple syrup
- ¼ cup unsulfured molasses
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- 2 tbsp coarse sugar, for rolling (optional)
Instructions
- 1
Whisk together the whole wheat flour, baking soda, ground ginger, cinnamon, cloves, black pepper, and salt in a medium bowl until evenly combined.
- 2
In a large bowl, whisk together the melted coconut oil, maple syrup, molasses, egg, and vanilla extract until smooth and fully combined.
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