Chewy Ginger Molasses Cookies & Baking Substitutes
It was rainy and cozy and finally felt like fall in Phoenix (for a day) while I was writing this, so obviously it felt appropriate to make this week’s post about ginger molasses cookies! Did you know that molasses has high amounts of iron and potassium (which may be especially helpful for women during menstruation!).
I mentioned on Instagram how there are a few simple substitutes that can be used in order to make baking work for your specific dietary needs, whether you have sensitivities or you’re just looking for more nutrient-rich options. Once I realized that I didn’t actually have to search for brand new recipes and could just adapt some of my childhood favorites, it was a game changer!
Here are a few things that can be substituted one to one (usually). This won’t work for EVERY recipe and I’m certainly no master chef, but I’ve found it to work pretty consistently for most basic recipes.
—White flour can be substituted with Gluten-Free One to One Flour (I love Bob’s Redmill)
—White sugar can be substituted with coconut sugar. Coconut sugar adds vitamins, minerals, and phytonutrients (reduce inflammation), as well as inulin which aids the growth of good bacteria in the gut.
—Butter can be substituted with a Earth Balance Butter if you’re not eating dairy.
—Butter can also be substituted with ghee if you’re just looking to remove lactose (ghee does have a more nutty flavor that can be noticeable in recipes).
—Eggs can be substituted with a mixture of 1 tablespoon flaxseed meal + 3 tablespoons water, mix and let sit for 10 minutes to create a “flax-egg.” The flax-egg will act as a binding agent, but won’t add the fluffy volume that can be desirable with a normal egg.
—Cocoa can be substituted with cacao powder. Cacoa is the raw form or cocoa, and therefore contains extra nutrient benefits such as antioxidants, vitamins, and minerals (the best deal I’ve found is at Trader Joes!)
You might choose to substitute ingredients due to a medical need or physical symptoms, or for taste preferences, or to add more nutrient density to your diet. And sometimes, you might choose to leave in the white flour, white sugar, and margarine, because that’s how your grandma made it and that sweet memory and flavor does more good to your soul than a flax-egg ever could. Here’s permission to do what’s best for YOU! And now for some cookies…
Chewy Molasses Cookie Recipe:
I used this recipe as a template and then made substitutes that worked better for me and added a little more nutrient density. I also made a smaller batch in case they didn’t turn out…but they sure did ;) , so double this recipe if you want more cookies!
-1 Cup + 2 Tablespoons Bob’s Red Mill 1 to 1 Gluten-Free Flour
-1 teaspoon ground ginger
-1/2 teaspoon baking soda
-1/2 teaspoon cinnamon
-1/4 teaspoon ground cloves
-1/8 teaspoon salt
-1/3 cup Earth Balance Butter
-1/2 cup + 1 tablespoon coconut sugar
-1/2 Tablespoon water
-2 Tablespoons molasses
Mix the dry ingredients and wet ingredients in separate bowls, then combine the two and stir well. Bake at 350 degrees for 8 minutes.
***I spread coconut butter on mine and that was delicious, highly recommend if you want to add a little “frosting!”