And we have more cookies……
I hope you guys aren’t minding the back to back sweets, but it is December and there are just so many cookies to be baked. I promise to post some healthier stuff come January (or possibly sooner). Maybe we’ll all go on a juice cleanse!…….Only, I just remembered, chocolate. Yeah, we’ll have like a salad and call it good.
Okay, for the third cookie recipe this week I made another classic family fave. These are the like lovechild of a perfectly baked (chocolateless) chocolate chip cookie and a gingerbread man. You’ve maybe tried them before or something similar. If you haven’t though, you must. I’m telling you, so much goodness to love!
Yes, these are simple and fairly ordinary little cookies, but isn’t that what we all love about the holidays, the simple pleasures and traditions? That’s why I’m posting these, because even with the crazy amount of new desserts I try on an almost daily basis, my brothers still ask me to make these every year. They are just the best of their kind. With one bite you’ll be completely satisfied with these chewy perfections.
The key to these cookies being their best you guys, is not to over-mix and not to over-bake them. You have to pull them as soon as the edges start to darken and when the middle is still slightly soft. I mean, if you like a crunchier texture then by all means, let them go longer. If you want to do them right though, leave them soft because thats how they’re at their best. When they cool, the texture is so….I can’t even think how to describe it. They are just a soft, chewy bite of yum!
Clearly I think you should make these and I think you should make them soon. So go heat up the oven, crank up the Christmas music, and put some glasses of milk in the freezer!
I have some cinnamon and spice haters in my family so I won’t say everyone will love these, but I will say that anyone who likes gingerbread will fall in love with them. I bet Santa would really appreciate them also………it really is too bad they’ll never last long enough for him to try them.
Holiday Cookie Week #3: Chewy Ginger Molasses Cookies
- 1/4 cup room temperature coconut oil
- 1/4 cup + 2 tablespoons full-fat coconut milk *see note
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 1/2 teaspoons ginger
- 3 tablespoons molasses
- 2 1/4 cups all-purpose flour
- 3/4 - 1 cup more sugar for rolling cookies in
Preheat oven to 350ºF (180ºC). Beat coconut oil, coconut milk, and sugar together until creamed. Mix in molasses until combined then add salt, vanilla, soda, and spices. Add in flour and mix only just until combined, trying not to over-mix.
Roll dough into 1 inch balls. Fill a shallow bowl with sugar and dip each ball until coated on all sides then place them, at least 1-inch apart, on a parchment lined baking tray.
Bake for 8 to 10 minutes or until very lightly browned on edges. Remove from oven and cool completely before serving.
Store in an air-tight container for up to 1 week.
For the coconut milk in this recipe it's best to use the thickest part of the cream that separates from the milk in a can of coconut milk. Otherwise you can also purchase canned coconut cream on it's own to use.