Wholesome Spice: Molasses & Maple Ginger Cookies

Ingredients:

• 2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 1/2 cup unsulfured molasses
• 1/3 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup almond milk (or any non-dairy milk)
• 1 teaspoon vanilla extract
• 1/4 cup crystallized ginger, finely chopped (optional)
• Extra coconut sugar for rolling (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a mixing bowl, whisk together the gluten-free flour blend, baking soda, ground ginger, cinnamon, cloves, and salt. Set this dry mixture aside.

3. Prepare Wet Ingredients: In another bowl, mix the melted coconut oil, molasses, coconut sugar, maple syrup, almond milk, and vanilla extract until well combined.

4. Combine Wet and Dry Mixtures: Slowly add the dry ingredients into the wet ingredients and stir until a soft dough forms. If using crystallized ginger, gently fold it into the dough.

5. Shape the Cookies: Take about a tablespoon of dough and roll it into a ball. If desired, roll each ball in coconut sugar for a sweet coating. Place the balls on the prepared baking sheet, leaving space between each for spreading.

6. Bake: Bake the cookies for 10-12 minutes or until the edges are slightly firm. The cookies will continue to firm up as they cool.

7. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

8. Store: Once cooled, store the cookies in an airtight container at room temperature. They should stay fresh for up to a week.

This version uses unsulfured molasses, coconut sugar, and maple syrup for natural sweetness. It retains the delicious ginger flavor while offering a more natural sugar profile. Adjust sweetness according to your taste preferences!