Blackstrap Molasses Cookies (Eggless)

These soft, chewy, blackstrap molasses cookies are made with whole wheat, ginger, and maple syrup, but contain no eggs.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 70 Calories

Ingredients

• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 3 tablespoons water
• 2 teaspoons ground ginger
• 0.25 teaspoon salt
• 0.5 cup unsalted butter, softened
• 0.5 teaspoon ground cardamom
• 0.25 cup maple syrup
• 0.5 cup raw turbinado sugar
• 0.5 cup blackstrap molasses
• 2.5 cups whole wheat pastry flour, or more to taste

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Mix butter and sugar in a bowl until smooth and creamy. Add molasses, maple syrup, and water; beat thoroughly. Mix in ginger, cinnamon, cardamom, and salt.

Step 3

Sift 2 1/2 cups flour, baking soda, and baking powder together in a bowl; mix into wet ingredients until combined. Let dough sit for about 10 minutes; it should be thick enough to roll into a ball. If not, add a little more flour.

Step 4

Scoop 1 tablespoon dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat to form remaining cookies.

Step 5

Bake in batches in the preheated oven until edges are golden, about 15 minutes. Cool on the cookie sheet for 5 minutes before removing to paper towels to cool completely.