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Chewy Molasses Spelt Cookies

by Angela Liddon from Oh She Glows Every Day

A moreish cookie made with spelt flour and molasses with a deliciously chewy centre. This is a quick and easy recipe, ideal for gluten-free or vegan bakers, packed with the classic comforting flavours of cinnamon, ginger and clove.

From the book

Introduction

With crispy edges and chewy centres, these richly spiced cookies are hard to resist! I use moderate amounts of sweetener here, so the molasses cookies are sweet but not too sweet. The combination of molasses, ginger, cinnamon and cloves will make your home smell heavenly as the cookies bake—you’ll be tempted to have a batch in the oven throughout the Christmas season. The texture of these cookies is variable; the longer you leave them in the oven, the crispier they become.

Extend the baking time a bit for a traditional ginger snap texture or bake for the shorter time if you prefer a softer cookie.

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Ingredients

1½ tsp ground flax
2 tbsp water
55g dairy-free spread or virgin coconut oil, softened
65g natural cane sugar
2 tbsp pure maple syrup
2 tbsp blackstrap molasses
½ tsp pure vanilla extract
1 tsp ground ginger
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp fine sea salt
¼ tsp ground cloves
130g white spelt flour or wholegrain spelt flour
2 tbsp turbinado sugar or natural cane sugar, for rolling

Essential kit

You will need: an electric mixer.

Method

1. Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.

2. In a mug, stir together the ground fl ax and water and set aside for a few minutes to thicken.

3. In a large bowl using an electric mixer, beat together the butter, cane sugar, maple syrup, molasses, vanilla and linseed mixture until smooth and combined.

4. One by one, beat in the ginger, baking soda, cinnamon, salt, cloves and fl our until just combined. Be sure not to overmix the batter.

5. Put the turbinado sugar in a bowl. Shape the dough into small 2.5cm balls and roll in the sugar. Place the balls 5cm apart on the prepared baking sheet. Do not press down.

6. Bake for 8 to 10 minutes for a softer cookie and 12 to 13 minutes for a crispier cookie.

7. Let cool on the pan for 5 minutes before transferring to a cooling rack for 10 to 15 minutes. Store the cookies in an airtight container in the fridge for 3 to 4 days or freeze for up to 1 month.

Make it soya-free: Use soya-free vegan butter or coconut oil.

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From the book: Oh She Glows Every Day

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