Carol's Soft Ginger & Molasses Cookies

Soft Ginger and Molasses Cookies

This recipe is a version of a recipe from my dear friend Carol who I have known many years. She makes these cookies at holiday/Christmas time and I love to make them at that time of year too. I thought it would be fun to see if I could create these cookies using gluten free and dairy free ingredients! It worked like a charm! I just added some crystallized ginger to add even more ginger flavor to the cookies! Yum! 

These cookies have been very popular in my meal service. People ask about them all of the time so I decided to add them as an option to purchase with every meal. 

I just love soft cookies, I am not a "crispy cookie" fan. I love the softness and the amazing ginger flavor in these treats! 

Along the way on my health journey I have found that it is important to have a treat now and again, and with these cookies it can be a high quality treat with healthy coconut oil, molasses and lots of great spices! 

I hope that you enjoy these cookies year round too! Bake some up to give to a neighbor or a friend! Or, if you are local I will bake some for you! 

Carol's Soft Ginger Molasses Cookies: 

3/4 cup coconut oil, melted

1 cup coconut sugar or muscovado brown sugar

1/4 cup molasses

1 egg

1 teaspoons baking soda

1 cups gluten free flour mix (your choice) 

1 teaspoon xanthan gum

1/2 teaspoon cloves

1 1/2 teaspoons ginger

1 teaspoons cinnamon

1/2 teaspoon salt

1/4 cup crystallized ginger, chopped finely

+ organic sugar or muscovado sugar for rolling the cookies in before baking

1. Mix all of the ingredients together in a stand mixer in the order given. 

2. Chill the dough in a bowl in the fridge for at least 1 hour before baking.

3. Heat the oven to 375.  

4. Roll the dough into 1-1.5 inch balls, roll in sugar if desired, then place on a baking sheet lined with parchment paper about 1-2 inches apart. 

5. Bake the cookies for 8-10 minutes or until set. 

Makes about 24-28 cookies (you can make them smaller to yield more cookies) 


Chewy Maple Cinnamon British Flapjacks

Chewy Maple Cinnamon British Flapjacks

I love all delicious treats surrounded by an afternoon tea time. It is not a custom here in the U.S., but whenever I have the chance, I love to create a little oasis for myself by enjoying a cup of tea and a treat or snack. I want to create snacks that are also healthier and with whole food ingredients. So, I decided to take the idea of a delicious, chewy oat cookie such as a British flapjack and turn it into an amazing, thin, healthy cookie. 

It took me two tries to get this recipe right. For the first go-round I tried to use honey and I made the cookies thicker. They were delicious, but much too crunchy and hard to bite through. I wanted to experiment and create a chewier, thinner oat cookie and this lovely flapjack came about with another kitchen experiment. 

Outside in our yard we still have the lots of cherry blossom petals in the ground from the neighbor's tree that creates a virtual "pink storm" one week each year. It is a glorious time of color in the spring and it is such fun to watch. I thought that these cookies would look amazing by the pink blossoms. I love to stop and take moments to appreciate the simple beauties of nature, even if it is a cherry petal that will soon be swept away. 

Enjoy your day and enjoy these cookies with some tea and a friend! 


Maple Cinnamon British Flapjacks:

Makes about 12 flapjacks

1/2 cup coconut oil + extra for greasing pans

1/2 cup coconut sugar

1/4 cup pure maple syrup

1 1/2 teaspoons ground cinnamon

pinch of salt

2 1/3 cups gluten free quick oats


1. Preheat the oven to 325F. 

2. Grease two 8x2-inch round cake pans with coconut oil. 

3. Combine the coconut oil, coconut sugar and pure maple syrup in a medium saucepan. Stir over medium low heat until the coconut oil melts and the mixture is combined. Take the mixture off the heat. 

4. Stir in the cinnamon, oats and salt. 

5. Divide the mixture between the two pans and use a rubber spatula to spread the mixture evenly and to smooth the top. 

6. Bake for 15 minutes or until golden on top. 

7. Let the mixture cool in the pans, then cut each round into 6 equal triangles. 

These make a great snack or a breakfast on the go! Enjoy! 

Chocolate Mexican Spice Cookies

Chocolate Mexican Spice Cookies

Ah! How I love holiday baking! It is so much fun to create treats to share and give to others this time of year. 

When  I lived in Mexico as an exchange student in the early 1990's I got to experience the lovely treats at holiday time there. I especially loved the Mexican hot chocolate which is cinnamon flavored chocolate disks that are melted into hot milk and whisked either by hand or in a blender until frothy. Sometimes a bit of extra spice is added. I remember this hot chocolate was often served with tamales. We would go to lots of holiday parties, especially posadas, held traditionally outside where the kids would try to hit the pinata filled with nuts, oranges and sugar canes. It was so much fun! 

I wanted to create this flavor in a cookie form that was both gluten and dairy free. I know that I have accomplished that flavor here in these cookies. They have a lovely flavor of chocolate with a slight kick from the cayenne pepper and spice from the cinnamon- the perfect combination for holiday gift giving! 

I hope that you enjoy making these cute little cookies for your family and friends this holiday and for many to come! Enjoy! 

Chocolate Mexican Spice Cookies:

3/4 cup vegan margarine

1/2 cup coconut sugar

1/2 cup organic granulated sugar

1 large egg

1 tablespoon pure vanilla extract

1 tablespoon ground chocolate

1 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1 3/4 cups gluten free flour mix (see below) 

1/4 cup sweet rice flour

1 teaspoon baking powder

1 teaspoon xanthan gum 

1/4 teaspoon salt


Gluten Free Flour Mix: 

2 cups brown rice flour

2/3 cup potato starch

1/3 cup tapioca flour


For dipping: 

1 cup dairy free chocolate chips

1/2 cup cinnamon sugar (1/2 cup organic granulated sugar + 1/2 teaspoon cinnamon, mixed) 

1. Beat the margarine and sugar in a large bowl of a stand mixer until light and fluffy. Add the egg and vanilla and mix until combined. 

2. Add the ground chocolate, cinnamon, cayenne, flours, baking powder, xanthan gum and salt. Beat until combined and the dough is thick. 

3. On a large piece of wax paper, flatten the dough into a large disk. Fold over the waxed paper and make sure all of the dough is covered. Refrigerate the disk for 30  minutes. 

4. After 30 minutes, take half dough out and take small pieces of it and drop them in a line across a large sheet of plastic wrap. Roll to form a 1-inch diameter log. Repeat to form another long log. Roll each log on the counter to smooth out. Refrigerate the dough logs for 30-40 minutes, until well chilled. 

5. Preheat the oven to 350F. 

6. Grease the cookie sheets with cooking spray, coconut oil, or place silicone mats on the baking sheets. 

7. Slice the dough into 1/4 inch slices. I dipped the sides of the dough circles in granulated sugar. Place the circles on the prepared baking sheets. Then, take a small drinking glass and push on each cookie to flatten out a bit. 

8. Bake in the center of the oven for 10-12 minutes until fully done. Transfer the cookies to a wire rack. 

8. When the cookies are cool, melt the dairy free chocolate chips in the microwave in 30 second spurts until you can stir them with a spoon and they are completely melted (It takes 1- 1.5 minutes)  Dip each cookie into the melted chocolate, then dip into the cinnamon sugar mixture. Let dry on waxed paper or parchment paper. Enjoy! 

If this post made you hungry for more goodness, pass it on to a friend! 


Coconut Pineapple Date Sugar Cookies!

Coconut Pineapple Date Sugar Cookies!

These are some of the most delicious cookies ever! I love the brown sugar flavor that the date and coconut sugars provide. I also love the dried pineapple and tropical taste. Enjoy these delicious cookies!