Food of the Month: Ginger Molasses Cookies


November 20, 2020

Care of Andrea Howe at 

December is a time when we turn to warm, comforting foods. Especially in the heart of a pandemic, food is an easy thing to bring is warmth and joy. And ginger is the perfect ingredient for that.

Ginger’s zingy and spicy flavour is a great ingredient to bring a dish to life, whether it’s a stew, soup, sauce, or baked good. Ginger has been used as a staple ingredient in a variety of cuisines such as Indian, Thai, Caribbean, and more.

Ginger is famous for its healing properties. It’s often used to treat digestion, nausea, and cold and flu symptoms. This is because of an antioxidant called gingerol which can help reduce oxidative stress. Ginger also has anti-inflammatory effects which can be helpful when treating
many chronic illnesses such as arthritis, heart disease, certain cancers, and general joint and muscle pain.

In addition to its anti-inflammatory effects, ginger has been seen to have anticancer activity. This means that ginger may be a preventative and therapeutic ingredient when dealing with cancer growth and development.

This powerful plant can be used for its zesty and warm flavour, as well as its many healing benefits. You can use as a dried spice, or fresh, depending on the recipe. Try adding it to your tea, soup, sauces, or in time for the Christmas season, these ginger molasses cookies.

Ginger Molasses Cookies

1 cup vegan butter
1 tbsp non-dairy milk
1 1/3 cup brown sugar
½ cup molasses
1 tsp vanilla extract
3 ¼ cups all-purpose flour
2 tsp baking soda
½ tsp salt
1 tbsp ground ginger (or 1” knob of fresh ginger minced)
2 tsp cinnamon
¼ tsp allspice
¼ tsp nutmeg

1. Preheat oven to 350F.
2. Cream the butter, milk, and sugar together. Then add the molasses and vanilla extract.
3. In a separate bowl, combine flour, baking soda, salt, and all spices. Add the flour mixture to the wet mixture and mix together. You may need to use your hands to get fully combined.
4. If it is crumbly, add another tablespoon or two of non-dairy milk.
5. Once mixed, let sit in the fridge for 15 minutes.

6. Shape 1 tablespoon sized cookies into a ball and place on baking tray, spacing them out about 2” apart. Press down slightly.
7. Place in oven for 10-12 minutes or until they begin to crack on top. They will still be soft but they will harden as they cool.
8. Let cool for 10 minutes before enjoying.

Filed under: elifelines Food of the Month Nutrition Uncategorised Vegan & Vegetarian Recipes Vegetarian Holiday Recipes