Ginger Snap, Chia Jammy Dodger Cookies
Ingredients
- 3/4 cup coconut sugar
- 2 tbsp blackstrap molasses
- 1/2 cup rapseed oil
- 4 tbsp plant based milk
- 2 cups plain flour
- 2 tbsp ground ginger
- 1 tbsp cinnamon
- 1/2 tsp ground nutmeg
- pinch sea salt
- 1 tsp baking powder
Instructions
- Line 2 baking trays with baking paper and preheat the oven to 180 degrees C.
- Place the coconut sugar, molasses, rapeseed oil and milk in a bowl and mix together.
- Add the flour, spices, baking powder and salt to the same bowl and fold the ingredients together until you form a dough.
- Use your clean hands to form a large ball in the bowl.
- Take a tbsp of the mixture, form a small ball then lay the ball on the baking sheet and flatten into a cookie using either the back of a spoon or the bottom of a clean glass. If you place a small piece of baking paper between the cookie and the spoon/glass, this will help to prevent sticking.
- Continue until you have used up all of the cookie dough.
- Count up your cookies and half the amount. In one half, use a star cutter to cut out the middle. This half will be the top layer of your cookies.
- Place in the oven and bake for 10-12 mins - checking they do not overcook and burn.
- Remove from the oven.
- Place a tbsp of chia jam on each whole cookie (the bottom layer ones without the star cut-out). And place a star cut out cookie on top.
- Continue until you have used up all the cookies.
- Place on a baking tray to set and cool.
- Serve immediately or store (once completely cooled otherwise they will become soggy) in an airtight container for up to 3 days.
Notes
See the recipe for chia jam in the storecupboard essentials section.
Tried this recipe?Let us know how it was!