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Blackstrap Molasses Cookies (Eggless)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Egg-free blackstrap molasses cookies with whole wheat, ginger, and maple syrup for a chewy treat.
Ingredients:
  • 0.5 cup unsalted butter, softened
  • 0.5 cup raw turbinado sugar
  • 0.5 cup blackstrap molasses
  • 0.25 cup maple syrup
  • 3 tablespoons water
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon salt
  • 2.5 cups whole wheat pastry flour, or more to taste
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
Instructions:
  • Preheat the oven to 325°F (165°C) for the perfect cooking temperature.
  • Cream together butter and sugar until light and fluffy. Incorporate molasses, maple syrup, and water; mix well. Stir in ginger, cinnamon, cardamom, and salt.
  • Combine 2 1/2 cups of flour, baking soda, and baking powder by sifting in a bowl. Mix it into the wet ingredients until fully combined. Allow the dough to rest for approximately 10 minutes until it can be shaped into a ball. Add a touch more flour if needed to achieve the right consistency.
  • Using a tablespoon, portion out the dough and shape it into balls. Transfer the balls to a baking sheet and gently press them down to flatten. Continue this process until all cookies are formed.
  • Bake in batches in the preheated oven for 15 minutes until edges are golden. Let cool on the cookie sheet for 5 minutes, then transfer to paper towels to cool completely.

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