1-Bowl Ginger Cookies
A delightful treat combining the warm flavors of ginger and molasses in a simple one-bowl recipe that anyone can make.
Ingredients
Dry Ingredients
- 1 cup all-purpose gluten-free flour Can substitute with all-purpose flour if not gluten-free.
- 1/2 cup coconut sugar Brown sugar can be used as a substitute.
- 1 teaspoon ground ginger Adjust for more spice if desired.
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup molasses
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the gluten-free flour, coconut sugar, ground ginger, cinnamon, baking soda, and salt.
- Add the melted coconut oil, molasses, and vanilla extract to the dry ingredients and mix until well combined.
- Use a spoon or cookie scoop to drop dough onto the prepared baking sheet.
Baking
- Bake for 10-12 minutes, or until the edges are slightly firm.
- Allow to cool before serving.
Notes
Store in an airtight container for up to a week at room temperature. For longer storage, freeze for up to 3 months. Chill the dough for 30 minutes if too sticky. Don’t overbake; cookies should be soft in the center.