Vegan Gluten free Ginger Molasses cookies

Ingredients

Wet

• 1/4 cup oil, neutral oil like safflower
• 1/4 cup molasses
• 3 Tbsp non dairy milk
• 1/2 cup coconut sugar, or ground raw sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Dry

• 1 cup Oat flour
• 3/4 cup finely ground almonds
• 1/2 cup rice flour, white or brown
• 1 Tbsp cornstarch, or arrowroot starch
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 to 3 Tbsp chopped candied ginger

To coat

• 3 Tbsp granulated sugar
• 1 Tbsp coconut sugar
• 1 tsp cinnamon or chai spice, optional

Steps

1. In a bowl, whisk all the wet-group ingredients together until the sugar dissolves, 1 to 2 minutes.
2. Use another bowl to mix all the dry-group ingredients and whisk thoroughly.
3. Mix the dry ingredients into the wet to make a soft, somewhat sticky dough. Leave for 5 minutes, then preheat the oven to 360 degrees F / 180ºc.
4. Combine the coating ingredients in a bowl.
5. If the dough is too sticky, mix in a Tbsp or more oat flour. Grease your hands, take 2 to 2.5 Tbsp dough, roll to a smooth ball and coat in the sugar mixture. Set on a parchment-lined sheet and flatten slightly.
6. Put a drop of water in each cookie center, then bake for 11 to 13 minutes or until the top is set.
7. Cool completely before serving, 15 to 20 mins. As they sit, the cookies keep cooking and take up sweetness from the sugar coating.