Sweet, inviting, and made for sharing, Triple Ginger Molasses Soft Cookies. 100% Spelt. Vegan Recipe is a vegan, vegetarian American cookie made with flax seed meal, warm water, and oil in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Yield: 14
- Category: Cookie
- Cuisine: American
Ingredients
Wet:
- 1 Tablespoon flax seed meal
- 2 Tablespoons warm water
- 1/4 cup oil (I use organic non gmo safflower oil or refined coconut, or use 2 tablespoons Applesauce)
- 1/4 cup Fine sugar or powdered sugar
- 3 Tablespoons Blackstrap Molasses
Dry:
- 1.5 cups Spelt flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cloves powder
- 2 teaspoons grated ginger
- 1/4 cup crystallized/candied ginger chopped small
- Raw sugar for coating
Method
- In a bowl, mix flaxmeal with 2 Tablespoons of water and let sit for 5 minutes.
- Whisk in the oil, molasses and sugar until well combined.
- In another bowl, mix the flour, salt, baking powder, baking soda and all spices.
- Add the wet to dry. Add grated and candied ginger and mix.
- Press and mix into a dough. It will take 2-3 minutes to form a dough. Use hands if needed.
- The dough will be a non sticky, not too hard dough. Chill the dough for 15 minutes.
- Shape into flat disks. Press the disks into sugar and place on parchment lined sheet.
- Bake in pre-heated 350 degrees F / 180ºc for 12-13 minutes.
- The cookies will be slightly soft in the center to touch.
- Let them cool completely on the counter (15-20 minutes). they will harden as they cool.
- Store in an airtight container for a few days.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
