Chewy Ginger Molasses Cookies

Warm, spicy and perfectly chewy, these ginger molasses cookies are made for fall. Molasses and maple sugar give them a rich, caramel-like sweetness, while crystallized ginger adds just the right little kick. They’re vegan, easily made gluten-free, and stay soft and chewy for days. Perfect with an afternoon cup of tea, tucked into a lunchbox, or enjoyed as a cozy fall treat.

Ingredients

• 1 tablespoon chia seeds
• 3 tablespoons water
• 3/4 cup coconut oil, gently warmed to liquefy
  
• 1/4 cup molasses
  
• 1 1/4 cups maple sugar, plus more for rolling
  
• 2 cups plus 2 tablespoons gluten-free flour blend
  
• 2 teaspoons baking soda
  
• 1 tablespoon pumpkin pie spice
  
• 1/2 teaspoon sea salt
  
• 1/4 cup crystallized ginger, finely chopped

Instructions

In a large mixing bowl, combine the chia seeds and water. Let sit for about 10 minutes, until thickened. Whisk in the coconut oil, molasses and maple sugar until well combined.

Add the dry ingredients and mix with a spatula until the dough comes together. Cover and refrigerate for about 30 minutes.

Preheat the oven to 325°F with a rack in the center. Line a baking sheet with parchment paper.

Scoop the dough into 1-ounce balls and gently roll each one in maple sugar. Arrange on the prepared baking sheet, leaving about 2 inches between each cookie. Bake for about 25 minutes, until set. Allow the cookies to cool on the baking sheet. Repeat with the remaining dough.

Enjoy once cooled, or store in an airtight container for up to 5 days.