I have always been a fan of Gingerbread cookies. There is just something unique and delicious about the taste of cinnamon, ginger, & molasses. When I was younger, I had specific gingerbread cookies that I would always buy during the holidays. I looked forward to it every year!
As I grew older and became more health conscious, I began making my own cookies rather than buying them. Sadly, I never found a good alternative for my beloved Gingerbread cookies.
Fast forward to today, and you find me pregnant and still health conscious. I am currently keen on eating a Plant-Based diet in order to consume as much whole foods as I can. A Plant-Based diet is especially good for pregnancy, as digestion tends to slow when pregnant. I have recently read a couple of blogs that encourage consuming a tablespoon of blackstrap molasses every morning for increased Iron, B-Vitamins, Calcium, Manganese, Magnesium, & Potassium. Further, it is great for increased digestion, hair growth, and glowing skin! (I found this from EarthyAndy & LoniJane). After reading about the benefits of Blackstrap Molasses, I rushed to the store to pick some up. Unfortunately, consuming a tbsp. every morning has yet to happen. Have you ever seen Blackstrap Molasses? It’s a thick, black goop that looks VERY unappetizing!
I try not to use my pregnancy as an excuse, however, for the past month I have told myself that I cannot eat this black goop in the morning because it will trigger my pregnant gag reflexes (makes sense, right?).
Fortunately, I have also recently begun to follow @JamsHungry on Instagram. One day while scrolling through, a picture of one of her amazing cookie recipes caught my eye. Needless to say, they were Blackstrap Molasses Cookies! I was literally in the kitchen within the hour experimenting with a Vegan version. My logic and excitement behind this was that I may not be able to take straight black goop in the morning, BUT I can eat a cookie instead! In fact, I would welcome that challenge with open arms!
This recipe turned out delicious. These Blackstrap Molasses Cookies are the perfect snack for anytime of day or year! It doesn’t have to be Christmas time to enjoy them! The best part is that it is all extremely healthy (either recipe) and won’t send your blood sugar through the rood. Just pop one of these tasty, gooey treats in your mouth and you’ll be satisfied. I encourage you to try this and even share with friends if you dare. You won’t be sorry!
I have also blended up some banana ice cream to make an ice cream sandwich out of these! It worked great- but I tried making a whole batch to freeze and it definitely melted before it froze! They still tasted amazing, but were kind of a frozen mess. Does anyone have any tips on making vegan ice cream sandwiches?!
Black Strap Molasses Cookies
A delicious & nutritious vegan treat for any time of day or year!
- 2 cups gluten-free all-purpose flour *I used King Arthur Flour
- 2 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 flax egg *1 tbsp. ground flax seeds + 3 tbsp. water mixed well
- 1/2 cup coconut oil
- 1/2 cup coconut sugar
- 1/3 cup organic blackstrap molasses
- shredded unsweetened coconut + coconut sugar for rolling *About 1/4 cup
Preheat oven to 375F. Line a large baking tray with parchment paper.
In a small bowl, whisk flour, baking soda, cinnamon, ginger, & cloves. In a medium bowl, whisk flax egg, coconut oil, sugar, & molasses. Mix dry ingredients into wet ingredients until well combined.
Add shredded coconut and coconut sugar into a bowl. Scoop spoonfuls of cookie dough and roll in coconut & sugar mixture. Set 2 inches apart on baking tray. Bake for 8 minutes, turning tray halfway through. Place on a wire cookie tray to cool.