Ingredients
Units
Scale
- 1 tablespoon chia seeds
- 3 tablespoons water
- 2 3/4 cups gluten-free flour blend (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour; you can use regular all-purpose flour if you aren’t gluten-free)
- 1 cup brown sugar, packed
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 3/4 cup coconut oil, melted
- 1/4 cup blackstrap molasses
- 1/3 cup white sugar, for rolling
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a small bowl, combine the chia seeds and 3 tablespoons of water. Stir and set aside to gel for at least 10 minutes.
- In a large mixing bowl, combine the flour, brown sugar, baking soda, ground ginger, cinnamon, cloves, and sea salt. Stir to combine.
- Then, add the coconut oil, molasses, and the chia seed mixture to the dry ingredients. Stir to combine.
- Place the white sugar in a small bowl and set aside. Then, use your hands to form the dough into 24 balls about 1-inch in diameter. Roll each cookie in the white sugar mixture and flatten them slightly before setting them on the baking sheet.
- Bake the cookies for 8-10 minutes, or until they have started to turn golden brown on top.
- Remove the cookies from the oven and let them cool for a few minutes before serving.
Notes
- You can prep the dough up to 2 days ahead of time. Store it in the refrigerator in an airtight container until you’re ready to bake the cookies.
- If you don’t have ground cloves, you can leave them out and just use an extra ½ teaspoon of ground cinnamon instead.
- You can use coconut sugar instead of brown sugar, if you prefer. Coconut sugar is slightly lower glycemic than brown sugar.
- If you want to store your cookies, let them cool completely. Then, transfer them to an airtight container. Store them at room temperature for 2 days or up to a week in the refrigerator. You can also freeze these cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Holiday
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 161
- Sugar: 11.6 g
- Sodium: 157.6 mg
- Fat: 7.1 g
- Saturated Fat: 5.7 g
- Carbohydrates: 23 g
- Fiber: 0.7 g
- Protein: 1.6 g
- Cholesterol: 0 mg