Whenever I think of molasses I think of sticky fingers, gingerbread houses and christmas cookies. Molasses is often an overlooked pantry ingredient, but it really shines when you pair it with sugar and spice. In fact, it’s very nice! See what I did there?
With soft, crinkly centers and crispy, crunchy edges coated in sugar, these cookies are completely perfect in every way. Thanks to oat flour they also happen to be gluten-free and so easy to make. If you’re up for a little low-maintenance, last minute baking, the time is now and this is your cookie!
Spiced Molases Crinkle Cookies
Makes Approximately 3 Dozen Cookies
- 2 1/4 cups oat flour*
- 2 tsp. baking soda
- 1/2tsp. ground ginger
- 1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. kosher salt
- 1/2 cup vegan butter or coconut oil, softened but not melted
- 1 cup packed organic brown sugar
- 1 egg
- 2 Tbs. grapeseed or vegetable oil
- 1/3 cup molasses
- organic granulated sugar for rolling
* If you purchase your oat flour from the grocery store, be sure to check the label to make sure it is certified gluten-free. Otherwise, you can make your own oat flour by placing the equivalent amount of rolled oats in your food processor and processing until a fine flour is achieved. One cup of rolled oats will make approximately one cup of oat flour.
- In a large bowl, sift together the oat flour, baking soda, ginger, cinnamon, pumpkin pie spice and salt.
- Place softened vegan butter and brown sugar in the bowl of a stand mixer with the paddle attachment and mix them together until light and fluffy, stopping once to scrape down the bowl. Alternatively, you could use a hand mixer on medium speed.
- Add the egg, oil and molasses to the mixer and mix them together until all the wet ingredients are well-combined.
- Next, add the dry ingredients to the wet ingredients a little at a time with the mixer on low. Stop to scrape down the bowl and be sure everything is well combined. The dough will be very sticky.
- Place the dough into a bowl with a lid or cover with plastic wrap and place into the fridge to chill for 90 minutes or overnight. This dough is great made ahead of time!
- When read to bake, preheat the oven to 375 degrees and fill a small bowl with granulated sugar for rolling the dough in.
- Using a small ice cream scoop or tablespoon, shape the dough into small balls and roll around in the granulated sugar until completely coated. Place onto a baking sheet lined with parchment paper leaving about an inch between the cookies on all sides and avoid pressing them down as they will spread during baking.
- Bake for 8-10 minutes (depending on your oven) until the cookies have spread and have barely changed color on the outer edges. You want a crispy edge and a soft center!
- Remove the cookies from the oven and let cool on the cookie sheet for 5 minutes before placing on a cooling rack.
Recipe adapted from Fine Cooking
The only thing these cookies are missing is a glass of your favorite milk or a cup of coffee to sip and enjoy. They make a wonderful addition to a holiday cookie plate and I just know you’ll love them as much as I do. If you make this recipe, tag me in your photos on Instagram @danimarielinds and don’t forget to make a few extra for Santa!