Ginger Molasses Cookies
Make approximately 4 dozen small cookies or 2+ dozen large cookies
4+ oz. demarara or turbinado sugar
2 – 3 t. large flake sea salt
10 oz. GF flour blend
1 t. baking soda
1 t. star anise, finely ground
1 1/2 T. ground ginger
1/2 t. fine grain sea salt
1/2 c. coconut oil, melted
1/4 c. unsulphured molasses
4 3/4 oz. fine grain natural cane sugar
1 1/2 T. fresh ginger, peeled and finely grated
1 flax egg (1.5t flax + 2 T water)
5 oz. crystallized ginger, finely minced
2 T. lemon zest
1. Preheat the oven to 350F.
2. Line a couple baking sheets with unbleached parchment paper or a Silpat mat.
3. Blend the large-grain sugar and flaked sea salt in a small bowl and set aside.
4. Make the flax egg and set aside.
5. In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and salt.
6. In a medium bowl, combine the coconut oil, molasses, natural cane sugar, and fresh ginger. Whisk in the flax egg.
7. Pour liquid mixture over the flour mixture, add the crystallized ginger (make sure it isn’t too clumpy), and lemon zest. Stir until just combined.
8. For smaller cookies, scoop out the dough in heaping teaspoons; for larger cookies use a level tablespoon. Roll dough into a ball shape. Then roll each ball in the demarara/sea salt mixture to heavily coat the outside of each ball.
9.Place cookies a few inches apart on prepared baking sheets. They will spread on their own.
10. Bake for approximate 9 minutes for small cookies and 12 minutes for large cookies. Cookies should puff up, darken a bit, get fragrant and crack. They will be done when if pressed gently, you do not leave indentation.
11. Cool on the cookie sheet for 10 minutes and then remove to a wire rack.
Store in an airtight container.