Chewy Molasses Cookies spiked with Ginger, Cinnamon and Figs

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These chewy molasses cookies make an amazing addition to any holiday cookie swap or gift tin, and they are naturally dairy-free, using oil rather than butter for richness.

Chewy Molasses Cookies spiked with Ginger, Cinnamon and Figs

As an added bonus, each bite of these chewy molasses cookies packs extra flavor thanks to the addition of warm spices, cinnamon and ginger, and dried figs. Figs have deep honey-like sweetness and delightfully crunchy edible seeds, for a tasty twist on a classic recipe. Figs are available year round – just look for them in the dried fruit section.

Special Diet Notes & Options: Chewy Molasses Cookies

This recipe is naturally dairy-free / non-dairy, peanut-free, tree nut-free, soy-free (choose your oil wisely), and vegetarian.

For Egg-Free / Vegan: Egg helps to give cookies like this one their chewy consistency and keeps them from being too greasy. Results may vary if you use half of a flax egg or egg replacer in its place. When trialing an egg substitute in these cookies, I recommend reducing the oil by 2 tablespoons to start and replacing that moisture in an equal amount with another ingredient, such as applesauce.

This recipe and the recipe image were shared with us by Valley Fig.

Chewy Molasses Cookies spiked with Ginger, Cinnamon and Figs
 
Prep time
Cook time
Total time
 
Author:
Serves: about 30 cookies
Ingredients
  • ⅔ cup packed light brown sugar
  • ½ cup grapeseed, rice bran, non-GMO canola or vegetable oil
  • 1 large egg white (see post above for egg-free / vegan option)
  • 3 tablespoons light molasses (blackstrap is optional for more nutrition and a deeper flavor)
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1 cup stemmed, finely chopped figs (such as Blue Ribbon Orchard Choice or Sun-Maid)
  • ⅓ cup granulated sugar
Instructions
  1. Preheat your oven to 350°F and optionally line a baking sheet with parchment paper or a silicone baking mat.
  2. Beat the brown sugar and oil in large bowl with electric mixer on medium speed until blended. Beat in the egg white and molasses.
  3. In a separate bowl combine the flour, baking soda, ginger, cinnamon and salt. On low speed, slowly beat in flour mixture until combined. With spoon, stir in figs.
  4. Place the granulated sugar in a small bowl.
  5. Shape 1-tablespoon portions of dough into balls, and roll each in the granulated sugar.
  6. Place the coated dough balls 2-1/2 inches apart on an ungreased cookie sheet.
  7. Bake the cookies 7 to 9 minutes, or until crackled on top and set around edges.
  8. Let cool for a couple of minutes on the baking sheet before removing to a wire rack to cool completely.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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