Chewy Molasses Ginger Cookies

Hello, Readers! Lately I've found myself craving molasses a lot, maybe because my iron levels have been a bit low or I'm needing more vitamin B6 in my diet. The typical person gets vitamin B6 through beef, poultry, and starchy vegetables like potatoes so it can be a challenge for plant-based eaters to consume adequate amounts. It's great for your skin, metabolism, liver, hair, and eyes. While brainstorming creative ways to eat molasses, I remembered these rich, gooey ginger cookies my dad used to make when I was younger. I figured out a way to make them vegan and gluten free, but they still have that same amazing texture and an even more enhanced molasses flavor.

Prep time: 20 minutes

Ingredients: 

• 1/4 cup Earth Balance vegan butter
• 2 Tablespoons maple syrup
• 2/3 cup molasses
• 1/3 cup coconut sugar
• 1/2 cup canned coconut milk
• 1/2 cup aquafaba (liquid from a can of chickpeas)
• 2 Tablespoons corn starch
• 2 1/2 cups Bob's Red Mill gluten free flour
• 1 pinch of salt
• 2 Tablespoons ground ginger
• 1/2 teaspoon baking soda
• 1/2 cup organic powdered sugar
• 1 Tablespoon coconut milk

Cookie Recipe:

Preheat oven to 350 degrees. In a large bowl, mix together butter, maple syrup and molasses until well combined. Add in the 1/2 cup coconut milk, coconut sugar, aquafaba, and cornstarch. In a separate bowl, combine the flour, ginger, baking soda, and salt. Slowly pour the dry mixture into the wet mixture, stirring until combined. Roll dough into 1 inch balls and bake for 10 minutes. You may need to press cookies down slightly half way through their baking time. 

Glaze Recipe:

Combine powdered sugar with 1 Tablespoon coconut milk ( can be canned or from a carton). Let cookies cool completely before glazing. Enjoy!

" I can't control everything in my life, but I can control what I put in my body." - Unknown