Chewy Molasses Spelt Cookies with Candied Ginger

by Angela (Oh She Glows) on December 23, 2013

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I wouldn’t consider this a revolutionary concept in the slightest, but a simple tweak to my daily routine has changed everything.

“Make a list.”

That’s the advice Eric gave me several weeks ago when I was fizzling out. <—my term for juggling too many things at once with no clear direction on how to get it all done. I was moving at mach speed, but not feeling like I was making real progress. Running in place at its finest.

So I took his advice and dropped everything to make a simple list. I’ve enjoyed list-making in the past, but got out of the habit somewhere along the way. Eric is always ranting and raving about how good it feels to check off his list (he always has a list), and I’ve been secretly envious of his organizational prowess for years. A few weeks ago I made a list just for kicks. By 10am, I already had a few major things checked off and I felt motivated to keep going. Just like the energizer bunny. Ok, not really, but I felt more on top of things than I had in a while. He might be onto something here…

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Of course, I had to buy a cute notebook for my new list-making infatuation. For some reason, I can’t get into the digital/online/app lists. Too easy to ignore, maybe. I need a list I can hold in my hand, cart around, and of course, scratch off each item with self-congratulatory force.

I now try to finish off each day by making a to-do list for the next day. I think I’ve reached peak personal organization! bahah. When I wake up in the morning, I already have a game plan waiting to be pounced on. Things are added, removed, or tweaked as the day goes on. Sometimes I get them done and sometimes I don’t (like yesterday, when we were without power for 24 hours due to an ice storm), but the point is that it’s made a huge impact in my day-to-day motivation and sense of accomplishment. And during the dreary, short days of winter, I’ll take every little bit I can get.

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These molasses cookies are made a bit healthier using light spelt flour instead of all-purpose flour. To my delight, they turned out even better than my former favourite ginger cookies. The spelt flour lends a rich, nutty flavour and compliments the rustic molasses, cinnamon, and ginger flavours nicely. If you are looking for a last-minute cookie idea that is super quick to throw together, try these on for size. Keep in mind this batch only makes 1 dozen cookies, so you might want to double it for a larger crowd.

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4.7 from 20 reviews
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Chewy Molasses Spelt Cookies

Vegan, nut-free

By

With crispy edges and chewy middles, these are hard to resist. The candied ginger is optional, so no worries if you don’t have any. I made the first batch without candied ginger and the second with it. I think I prefer the version without the candied ginger as they were a bit less sweet. If you want to cut back on the sugar, omit the candied ginger and the optional rolling in sugar. Either way, they’ll be a nice treat no matter which way you make them!

Yield
1 dozen cookies
Prep time
Cook time

Ingredients:

  • 1/2 tablespoon ground flax mixed with 2 tablespoons water
  • 1/4 cup vegan butter
  • 1/4 cup natural cane sugar
  • 2 tablespoons blackstrap molasses
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon ground cloves
  • 1 & 1/4 cups light spelt flour
  • 1/4 cup diced candied ginger (optional)
  • 2-3 tablespoons sugar, for rolling (optional)

Directions:

  1. Preheat oven to 350F. Line 1 large baking sheet with parchment paper.
  2. Mix flax and water in a mug and set aside for a few minutes. Stir to combine.
  3. In a large bowl, beat together the butter, sugar, molasses, syrup, vanilla, and flax mixture until smooth and combined.
  4. In the same bowl, beat in one-by one, the dry ingredients (ginger, cinnamon, soda, salt, cloves, and flour) until just combined. Be sure not to overmix.
  5. Fold in diced candied ginger if using (or skip this step).
  6. Shape dough into small balls and roll in a bowl of sugar (optional).  Place balls 2 inches apart on the cookie sheet. Carefully flatten ball slightly with hand so it's about 1/2 inch thick.
  7. Bake cookies for 12 minutes for a crispier cookie, or 10 minutes for a softer cookie (I did 12). Cool on the pan for 5 minutes before transferring to a cooling rack for another 10-15 minutes. Enjoy!

Nutrition Information

Tips:

Notes: 1) You can probably swap the light spelt flour for all-purpose flour if desired. 2) This recipe can be doubled if you desire 24 cookies instead of 12. 3) I used a combo of cane sugar and turbinado sugar for rolling (the turbinado makes it really crunchy), but you can use all cane sugar if you prefer.

My planned giveaway was not possible this weekend due to the power outage. More coming soon over the next couple weeks, so stay tuned!

ps. – This song is on high rotation! can’t. stop. listening.

pps. – 17 more vegan holiday desserts & drinks

Wishing you all a happy, safe, and fun holiday! Thanks for your amazing support in 2013. xo

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 19 comments… read them below or add one }

Page 3 of 3«123
Kimberly Dykin November 12, 2016 at 9:19 pm
Recipe Rating:

This recipe is awesome. When I made it my dough was so wet I kept adding and adding flour. Spread a little but still tasted pretty good. Went back and looked at the recipe…I had accidentally doubled the butter And forgot the syrup. If they were that good with my ineptitude I am definitely going to try them the correct way and they will probably be the best ginger cookies ever Thanks for the “foolproof” recipe.

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Angela Liddon November 14, 2016 at 4:17 pm

Haha, oh no! These things happen to all of us sometimes, lol. I’m glad the end result was still tasty, Kimberly :)

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Maria November 15, 2016 at 10:32 pm
Recipe Rating:

I made these tonight with sugar on top. I subbed coconut oil and used whole wheat flour instead. I may add more molasses and spices next time, but texture was great.

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Krissy November 23, 2016 at 11:22 pm
Recipe Rating:

Can I substitute almond flour for the spelt flour?

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Rosie December 2, 2016 at 10:22 pm

Hi Krissy – I have made this substitution in multiple recipes myself and it should work out fine. The biscuits might be a little crumblier than pictured and more liquid might be needed to hold the dough together. Tell me how it goes – I’m sure I’ll get around to trying it eventually but I would love to hear your experience also :)

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Rosie December 2, 2016 at 10:20 pm

I recently invested in some blackstrap molasses for the benefits of trace minerals that a vegan diet sometimes lacks (calcium, iron) and now am discovering all the gorgeous gingerbread-esque recipes that I can whip up using it. This looks like another one I’ll be adding to repertoire. Thanks for sharing Angela!

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Alex December 5, 2016 at 9:27 am
Recipe Rating:

I just made these after I saw your cookie blog post :-) I’ve been wanting to make them for some time now but always forgot about some ingredient. Now I finally had everything together and am now enjoying them with my coffee. They are sooooo good! Perfect texture. Love them. Now I need to go and hide them from cookie monster aka husband!

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Angela Liddon December 5, 2016 at 3:09 pm

I’m so glad you enjoyed them, Alex! :)

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Taylor December 6, 2016 at 1:43 pm
Recipe Rating:

I made these this morning in a double batch. Instead of 1/2 cup of oil, I used 1/2 cup applesauce. The cookie dough was more of a thick, wet sticky batter, so I used a melon scoop dunked in water to portion and shape the cookies. Loved them!

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Angela Liddon December 8, 2016 at 4:23 pm

Good to know that swap worked out well for you! Thanks for sharing, Taylor.

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Alyssa December 15, 2016 at 9:01 pm
Recipe Rating:

Just devoured 3 of these :)

I used brown sugar, since I didn’t have cane, whole wheat pastry flour in lieu of spelt, and coconut oil instead of the earth balance. My substitutions worked perfectly.

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Angela Liddon December 16, 2016 at 3:06 pm

Sounds like you’re enjoying them! ;) Thanks so much for sharing those subs, Alyssa. I’m glad they were a success!

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Wendy January 11, 2017 at 1:53 pm

These cookies look amazing. However, nutritional information with recipe would be most helpful.

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Nico April 24, 2017 at 8:07 pm

I know I’m *very* late to the comment party here, but just wanted to say these cookies are AMAZING! I made them both as-specified (except with whole wheat flour) and with a little extra cinnamon and dark chocolate chunks — to die for!

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Angela Liddon April 25, 2017 at 11:32 am

I’m so glad to hear the cookies are a hit, Nico! Thanks for taking the time to let me know. :)

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Peggy July 21, 2017 at 3:52 pm

I realize you posted this years ago, but I made them yesterday for my adult sons – one vegan, one full-on carnivore – and my husband and myself and we all loved them. Next time I will bump up the spices because I like a little more kick in my ginger cookies. The candied ginger is a must and I would probably add a bit more of that ingredient as well.

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Angela Liddon July 24, 2017 at 10:40 am

Glad they were a hit, Peggy!

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Kara November 19, 2017 at 5:07 pm
Recipe Rating:

Very good recipe! It’s a keeper.

The only change I made was to sub the cane sugar with brown sugar because I didn’t have any cane on hand. I also chopped the diced candied ginger into small chunks as the pieces from the bag were huge.

Reply

Angela (Oh She Glows) November 20, 2017 at 8:28 am

Great tips Kara! Thanks for sharing

Reply

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