Ginger Molasses Cookies (Vegan)

Did you know that black strap molasses is packed with iron? As I have mentioned previously, both my daughter and I have had low iron in the past, in face anemia runs in my family. When the doctor told me Sloan had low iron I started to research iron-rich foods that I could incorporate into our daily meals in order to naturally boost her iron levels. Here you can find my recipe for the green juice I use to help Sloan get her iron.

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I also use black strap molasses in baking, oatmeal, and smoothies in order to make sure Sloan is getting plenty of iron. These ginger molasses cookies are a great way to get a dose of iron in her dessert. Also, I like to use coconut sugar when I’m baking because it has a lower glycemic index, so it won’t spike your sugar levels, but you could use a different sugar if you’d like.

 

Ingredients

 

1 cup Whole Wheat Flour

1 cup Oat Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

2 tsp. Ginger

1 tsp. Cinnamon

¼ tsp. Salt

¼ tsp. Cloves

¼ cup Melted Coconut Oil or Vegan Butter

1 cup Coconut Sugar plus a quarter cup to roll the cookies in

4 tbs. Black Strap Molasses

1 tsp. Vanilla

2 Tbs. Nut milk of your choice

 

Directions

 

Preheat your oven to 350 °F and line a baking sheet with parchment paper. In a bowl combine all of your ingredients. I usually start with wet and then add the dry. I needed this mixture my hand until is formed a solid dough, but you could also used a handheld mixer. Once the dough is combined roll out small balls, and then roll these balls in the coconut sugar. Place them on the baking sheet and press down slightly to make a flatter cookie. Bake for 10 minutes, and allow to cool for 10 minutes before removing them from the baking sheet.

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3 thoughts on “Ginger Molasses Cookies (Vegan)

  1. Pingback: Vegan Monster Cookies | Heather the Vegan

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