WARM GINGER MOLASSES COOKIE WITH CINNAMON
A comforting fusion of warming ginger, rich blackstrap molasses and hearty oat flour. This Warm Ginger Molasses Cookie With Cinnamon offers a perfect balance of spice and sweetness in a single-serve treat. This Warm Ginger Molasses Cookie With Cinnamon contains rolled oats, which deliver a chewy texture, while a dash of cinnamon deepens the autumnal aroma. The cookie is bound by maple syrup and molasses. The dough bakes into a crisp-edged yet tender centre and satisfying cookie cravings without refined sugars or wheat. This Warm Ginger Molasses Cookie With Cinnamon is naturally vegan and gluten-free, making it an ideal breakfast on the go, afternoon pick-me-up or late-night treat. This Warm Ginger Molasses Cookie With Cinnamon is ready in under 15 minutes from bowl to plate. It requires just five pantry staples and minimal preparation, proving that small-batch baking can yield maximum comfort.
RECIPE CATEGORY
Desserts
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Halloween, Christmas Eve, Thanksgiving, Picnic, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low Cholesterol, Low Sodium, Low/No Sugar, Organic, Kid Friendly, Healthy
DISH TYPE
Cookie
INGREDIENTS
There are the following ingredients for Warm Ginger Molasses Cookie With Cinnamon:
- 12 grams | 0.42 ounces | 2 tablespoons oat flour
- 7.5 milliliters | 0.25 fluid ounces | ½ tablespoon blackstrap molasses
- 15 milliliters | 0.51 fluid ounces | 1 tablespoon maple syrup
- 0.50 grams | 0.02 ounces | ¼ teaspoon ground ginger
- 0.60 grams | 0.02 ounces | ¼ teaspoon ground cinnamon
FULL NUTRITIONAL INFORMATION
- Calories: 132 kilocalories
- Fat: 0.9 grams
- Saturated Fat: 0.2 grams
- Carbohydrate: 30.2 grams
- Sugar: 20.2 grams
- Fibre: 1.6 grams
- Sodium: 9 milligrams
- Protein: 1.5 grams
- Calcium: 92 milligrams
- Potassium: 295 milligrams
- Iron: 2.25 milligrams
PREPARATION
These steps are followed for the preparation of Warm Ginger Molasses Cookie With Cinnamon:
- Preheat Oven: Heat to 175 ° Celsius. Line a small baking sheet with parchment paper.
- Mix Dry Base: In a bowl, whisk 2 tablespoons oat flour with ¼ teaspoon ground ginger and a pinch of cinnamon until evenly combined.
- Add Sweeteners: Stir in ½ tablespoon blackstrap molasses and 1 tablespoon maple syrup. Mix vigorously until a sticky dough forms.
- Shape Cookie: Scoop the mixture onto the prepared sheet and flatten into a 6-centimetre-diameter disk about 1 centimetre thick and smoothing edges.
- Bake: Place in the oven and bake for 10 to 12 minutes or until edges are set and the top shows slight cracks.
- Cool: Remove and allow to cool on the sheet for five minutes and the cookie will firm up to a chewy and crisp texture.
PREPARATION TIME
5 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips for Warm Ginger Molasses Cookie With Cinnamon:
- Measure Flour Accurately: Spoon and level oat flour to prevent a dry and chalky texture.
- Molasses Choice: Blackstrap adds deep flavour. Mild molasses yields a sweeter and less intense profile.
- Dough Consistency: If too wet, add a pinch more oat flour. If too dry, drizzle a few drops of almond milk.
- Uniform Thickness: Keep the disk even so it bakes consistently. It is an offset spatula that helps to smooth the surface.
- Watch Cracking: Fine cracks on top signal readiness and avoid over-baking to maintain chewiness.
- Storage: For best texture, store in an airtight container at room temperature for up to two days.
VARIATIONS
- Spiced Up: Add ⅛ teaspoon ground cloves or nutmeg for deeper holiday spice.
- Citrus Zest: Incorporate ½ teaspoon orange or lemon zest into the dough for brightness.
- Seed Blend: Stir in 1 teaspoon chia or flax seeds for extra fibre and nutrition.
- Nutty Twist: Press 1 teaspoon chopped walnuts or pecans onto the top before baking.
- Chocolate Drizzle: Once cooled, drizzle with melted vegan dark chocolate for extra indulgence.
PREPPING AND STORAGE
- Refrigerator: Store cooled Warm Ginger Molasses Cookie With Cinnamon in an airtight container for up to three days because they will remain chewy.
- Freezer: Freeze in a sealed bag for up to one month. Thaw at room temperature or warm briefly in a toaster.