Soft and chewy and topped with cinnamon and sugar, they are a favourite in our house when we’re in a mood for break from our “healthy” desserts and just want to indulge. I created these cookies to copy the ones my children love at Starbucks, just smaller versions. Enjoy them with a big glass of almond milk or cup or tea.
Ginger Molasses Cookies
2 cups all-purpose flour
3/4 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp freshly grated ginger
1/2 tsp nutmeg
1/4 tsp sea salt
1 1/2 tsp powdered egg replacer (like Ener-G brand)
1/4 cup molasses
3/4 cups canola oil
topping: 1/4 cup sugar + 1 tsp cinnamon
Combine the egg replacer with 2 tbsp water, mix and set aside for a few minutes. Meanwhile, combine the dry ingredients in a bowl and mix well. In a food processor, add the oil and molasses to the egg replacer and water and mix well. Gradually add the dry mixture to the wet mixture in the food processor and combine. If the dough is dry, add a small amount of water (a few teaspoons at a time) while the food processor is running, until the dough forms a ball.
Mix the sugar and cinnamon in a bowl. Roll the dough into balls then dip one side into the cinnamon-sugar mixture. Place cinnamon-sugar side up on grease cookie sheets, spacing them a few inches apart.
Bake at 350 degrees for 8-10 minutes. Allow to cool 5 minutes before removing from pans.
I am submitting this recipe to Slightly Indulgent Tuesdays blog hop.