Dairy-Free Ginger Molasses Cookies
These Dairy-Free Ginger Molasses Cookies deliver all the warmth and spice of a classic holiday treat with a modern twist. Perfectly soft and chewy, these cookies are crafted with coconut oil instead of dairy, making them a fantastic option for those with lactose restrictions or seeking a plant-based alternative. Infused with the robust flavors of ground ginger, cinnamon, cloves, and rich molasses, each bite is a harmonious blend of sweet and spicy. Rolled in sugar for a delicate, crackled coating, they bake up beautifully in just 10 minutes. Whether you’re baking for the holidays or indulging in a cozy dessert moment, these cookies are ready to impress with their effortless charm and allergen-friendly design.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 0.75 cup Coconut oil, solid (not melted)
- 1 cup Brown sugar, packed
- 1 large Egg
- 0.25 cup Unsulfured molasses
- 1 teaspoon Vanilla extract
- 0.25 cup Granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
In a large mixing bowl, beat the solid coconut oil and brown sugar together until creamy and smooth.
Add the egg, molasses, and vanilla extract to the sugar mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix.
Using a tablespoon, scoop the dough and roll it into balls approximately 1.5 inches in diameter.
Roll each ball in the granulated sugar until fully coated.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are cracked but still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 157.4 g | 787% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1917 mg | 83% | |
| Total Carbohydrate | 514.7 g | 187% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 293.5 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 356 mg | 27% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1475 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
