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Chocolate Molasses Ginger Cookies
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Description
… or what to do with those left over Halloween chocolates.
Ingredients
- 2 cups Unbleached White Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ginger Powder
- 1 teaspoon Cinnamon Powder
- ¼ teaspoons Salt
- ½ cups Expeller Pressed Oil
- 1 cup Raw Turbinado Sugar
- ¼ cups Unsulphured Molasses
- 3 Tablespoons Non-dairy Milk (Rice, Soy, Or Almond)
- 1 teaspoon Pure Vanilla Extract
Preparation
Preheat your oven to 350˚F.
Sift together the flour, baking soda, ginger, cinnamon, and salt together in a bowl.
Whisk together the oil, sugar, molasses, non-dairy milk and vanilla.
Add the dry ingredients to the wet, a little at a time, stirring as you go.
Roll the dough into walnut-sized balls and flatten to make two-inch disks. Leave some space between the cookies; they will spread. Top with chocolate or candied ginger.
Bake for 12 minutes. Allow to cool for 10 minutes.
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