Foodie Swellness: Ginger Molasses Cookie recipe from Oats & Ivy

November 26, 2015

I’ve been meaning to go check out Oats & Ivy for awhile now — it’s a takeout kitchen and juice bar in Liberty Village — and finally made it in there yesterday to a cooking class I was invited to.

The focus was holiday baking and we made an oh-so-creamy hot chocolate, a walnut spice milk, and my favourite recipe from yesterday, ginger molasses cookies. These cookies are egg-free, grain-free, and dairy-free, and they come out (and stay) deliciously chewy. I”ll definitely be making more of these at home. Here’s the Oats & Ivy recipe for these cookies, which I think will become a favourite year-round, not just for the holidays!

Ginger Molasses Cookies

1 cup almond butter

3 Tbsp blackstrap molasses

2 chia eggs (see step 1 in recipe)

1 Tbsp freshly grated ginger

3/4 coconut sugar

1/4 cup almond flour

1 tsp baking soda

1/2 tsp ground ginger

1 tsp cinnamon

1/8 tsp nutmeg

1/2 tsp sea salt

pinch of cloves

pinch of black pepper

1. Mix 2 Tbsp of chia seeeds with 6 Tbsp of water. Let sit and stir occasionally until texture if gooey and gel-like.

2. Line a baking sheet with parchment paper. Preheat oven to 350 degrees.

3. In a bowl, mix together almond butter, molasses, chia eggs and grated ginger, until smooth.

4. In a separate bowl, mix together all dry ingredients.

5. Using a spoon, drop the dough 2 inches apart on a baking sheet.

6. Bake cookies for about 8 minutes. The cookies will puff up during baking but will flatten and crackle as they cool.

7. Cool on baking sheets as this will allow the cookies to firm up.

Enjoy!

I’m also looking forward to making th is walnut spice milk at home, as well! Let me know if you’d like that recipe, too!

Oats & Ivy, 127A -171 East Liberty St., Toronto 

Filed under: Foodie Swellness

Tags: cookies, foodie, ginger, oats and ivy, recipe