Ginger Molasses Cookies with Maple Cream Cheese Frosting – GF & V

Well, it’s hard to believe the holidays are right around the corner, which means it’s also cookie season and I have just the perfect cookie for you!  These little gems are gluten-free/vegan, and filled with ginger, molasses, and a secret ingredient that makes them delightfully soft and chewy.  This recipe will get you feeling festive and ready to spread some holiday cheer.  And to make them extra special, you can top them with some creamy rich maple frosting!  What are your favorite holiday cookies?

Ginger Molasses Cookies With Maple Cream Cheese Frosting - GF & V

 

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Prep time

30 mins

Cook time

14 mins

Total time

44 mins

 

Author: Healthy Cooking Daily

Recipe type: Gluten-Free Vegan Cookies

Serves: 18 cookies

Ingredients

Cookies

• 1 cup smooth cashew butter (room temperature)
• ½ cup molasses
• ¼ cup finely chopped crystallized ginger
• 4 teaspoons ground flax seeds, mixed with 4 teaspoons water
• ½ cup coconut sugar
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 level tablespoons tapioca starch/flour

Frosting

• 7 ounces softened cream cheese (vegan or dairy)
• 2 tablespoons softened butter (vegan or dairy)
• 2-5 tablespoons maple syrup
• Sprinkles

Instructions

1. Preheat oven to 350°F and line 2 baking sheets with parchment paper, or non-stick mats.
2. In a large bowl mix the cashew butter, molasses, crystallized ginger, and flax seeds together with a fork or spatula.
3. Add the coconut sugar, ground ginger, cinnamon, baking soda, and salt and continue mixing.
4. Add the tapioca, 1 tablespoon at a time, making sure you level off the tablespoons.
5. Combine all together until well incorporated. The dough will be sticky, which is what you want for a nice chewy cookie.
6. Use a 1½ inch cookie scooper or spoon, and transfer to the baking sheets.
7. Bake for 13-14 minutes if using frosting; if not 12-13 minutes.

Frosting

1. In a medium bowl with a hand/stand mixer, beat the cream cheese and butter together until smooth.
2. Add the maple syrup, using as much as your palate likes.
3. Scrape the bowl and combine well.
4. You can spread the frosting on each cookie with a spoon. I used a pastry bag with a 1M frosting tip just to fancy them up a bit.

NOTES:

1. This frosting is not very sweet so adjust to your liking. You can also use maple sugar/maple syrup powder, or your favorite sweetener.
2. If frosted, they can be stored in the fridge in an airtight container; if no frosting, they can be left at room temperature and also in an airtight container.

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