Let the sweet smell of cinnamon and cloves waft through your home with these healthier ginger-molasses cookies. Made with tahini instead of butter, these cookies offer a healthy spin on a classic Christmas recipe.
True story: Before this Christmas, I had never tried ginger-molasses cookies. They’re not something we eat in Australia and have never really appealed to me.
However, this Christmas I’ve been on a baking streak so I decided to experiment with this American favorite. After testing dozens of healthier ginger-molasses cookies, I’ve come up with a recipe that I am proud of.
Gluten-Free Ginger-Molasses Cookies
These cookies are soft and chewy and leave the house delightfully perfumed with cinnamon and cloves. In addition, they’re gluten-free, and dairy-free, which means that they can be enjoyed by almost anyone.
I used tahini instead of butter as the main source of fat, which cuts down the saturated fat content without losing the buttery, chewy texture.
The sweetness in this recipe comes from a combination of coconut sugar, brown sugar, and molasses. If you haven’t used coconut sugar before, it’s a minimally-processed sweetener, derived from the sap of coconut palm. Several sources claim that coconut sugar has a lower glycemic index than cane sugar, however, this may not actually be the case. (Read more about coconut sugar here). Regardless, I think that using a combination of sweeteners adds depth to this recipe.
What is Tahini?
Tahini is a paste made from ground, hulled sesame seeds and has been used for centuries in Mediterranean and Middle Eastern cuisine. It has a nutty, creamy flavor and is a standard ingredient in hummus and halva. I like to use it in dressings and baked goods as well.
As for nutrition value, tahini is a rich source of mono- and poly-unsaturated fats, and low in saturated fat, making it a heart-healthy alternative to butter in baked goods. Tahini also offers fiber, plant-based iron, phosphorus, thiamin, copper, and manganese, nutrients that support everything from digestion to bone health.
Merry Christmas, friends! May your hearts and homes be filled with family, friends and delicious food this Christmas.
Healthier Ginger-Molasses Cookies
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
- Yield: 12 medium cookies 1x
- Category: cookies, baking, Christmas, gluten-free, vegan, vegetarian, desserts
- Cuisine: American
Description
Let the sweet smell of cinnamon, ginger, and cloves waft through your home with these healthier ginger molasses cookies. Made with tahini instead of butter, these vegan cookies put a healthy spin on a classic Christmas recipe without compromising on flavor.
Ingredients
- 1 egg
- 1/4 cup brown sugar
- 1/4 cup coconut sugar
- 1/2 cup tahini
- 3 tbsp coconut oil, melted
- 2 tbsp blackstrap molasses
- 3/4 cup all-purpose gluten-free flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Instructions
- Line a medium baking sheet with parchment paper and preheat the oven to 350℉/ 180℃.
- Add the egg, brown sugar, coconut sugar, tahini, coconut oil and molasses to a large mixing bowl. Mix together until smooth and shiny.
- Add the flour, baking soda, salt, cinnamon, ground ginger, and ground cloves to the bowl. Combine until a stiff dough forms.
- Pinch off a small chunk of cookie dough and roll between your palms to form a 1-inch/2.5cm ball. Place the ball on the parchment-lined baking sheet and gently flatten with the back of your hand. Repeat with the remaining dough.
- Insert the baking sheets into the oven and bake the cookies for 9-11 minutes.
- Makes 12 medium cookies.
Nutrition
- Serving Size: 1 cookie
Loved the Ginger Molasses cookies!
So glad you liked them, Nancy!