Molasses Cookies (gluten-free, 100% whole wheat, dairy-free options

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 1 tbsp Orange, zest

• Refrigerated

  • 1 Egg

• Condiments

  • 6 tbsp Molasses

• Baking & Spices

  • 1 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 tsp Salt
  • 2 cups Spelt flour, whole
  • 11/16 cup Sugar, raw

• Oils & Vinegars

  • 6 tbsp Coconut oil

Found on texanerin.com

Ingredients

• 2 cups (240 grams) whole spelt flour, whole wheat flour, white whole wheat flour, all-purpose flour or gluten-free flour1
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 cup (100 grams) raw sugar, brown sugar or coconut sugar2
• 6 tablespoons (84 grams) coconut oil3 or 6 tablespoons (89 milliliters) olive oil (other mild-tasting oils would work, too)
• 6 tablespoons (132 grams) molasses (I used blackstrap molasses)
• 1 egg
• 1-2 tablespoons orange zest, optional
• 3 tablespoons raw sugar, for rolling

Directions

• In a medium mixing bowl, mix together the flour, baking soda, salt, and spices.
• In a large mixing bowl, mix together the remaining ingredients except for the 3 tablespoons raw sugar.
• Add the dry mix to the wet mix and stir just until combined.
• Depending on the combination of ingredients used, you may need to refrigerate the dough for 1-2 hours or until the dough is firm enough to easily roll into balls. If you used coconut sugar, you must refrigerate the dough (regardless of whether or not its firm) for at least an hour. The ones pictured were made from non-refrigerated dough. If you refrigerate the dough, the cookies will be a little thicker.
• Preheat the oven to 350 °F (175°C) and line a baking sheet with a piece of parchment paper.
• Roll the dough into 40 gram balls (about 1 1/2), roll them in the sugar, flatten them a little with the palm of your hand, and bake for 6-9 minutes.
• Let the cookies cool for 3 minutes on the baking sheet and then remove to a wire rack to cool completely.
• Store in an airtight container for up to 5 days.