These Ginger Molasses Cookies have a secret ingredient: Pear Butter!
Pear butter is perfect to replace butter or oil in recipes like this one. It adds extra deliciousness and cuts out a bunch of fat!
Even though these cookies are vegan, gluten-free and low-fat, they’re still sweet and super indulgent like tradition ginger molasses cookies.
They’re sooo incredibly soft and chewy and they’re packed with rich flavors of ginger, cinnamon, cloves and molasses. My mouth waters just thinking about them! And the smells these babies fill your home with….oh my.
If you try these cookies out, make sure to tag @bunnysbite on your Instagram and Facebook photos! I love seeing your results. (:
Ginger Molasses Cookies w/ Pear Butter (V/GF)
These cookies are soft, chewy and filled with warm flavors of ginger, cinnamon, cloves and molasses. They're also low-fat thanks to their secret ingredient: pear butter!
Ingredients
Pear Butter
- 5 ripe pears (Bartlett or Anjou work great) cored, skin removed and chopped
- 1/4 cup pure maple syrup
- 2 tbsp lemon juice
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
Ginger Molasses Cookies
- 3/4 cup pear butter (recipe above)
- 1 cup coconut sugar (+ more for rolling)
- 1/4 cup unsweetened applesauce
- 1/4 cup molasses
- 1 1/2 cups gluten-free all-purpose flour
- 1 1/2 cups almond flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3/4 tsp salt
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
Instructions
Pear Butter
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Stir all ingredients together in a medium-sized pot. Cover and cook on medium-low heat, stirring occasionally, until pears reduce in size, about 45 minutes.
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Remove from heat and let cool, uncovered, for about 15 minutes.
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Transfer pear mixture to food processor and process until smooth.
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Keep it in an airtight container in the fridge for up to a week.
Ginger Molasses Cookies
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In the bowl, cream together pear butter and 1 cup of coconut sugar with an electric mixture.
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Add applesauce and molasses and beat until combined.
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Add both flours, baking soda, cinnamon, ginger, salt, cloves and nutmeg and mix with a rubber spatula until just combined.
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Cover dough and place in the refrigerator. Let chill for at least 30 minutes. Longer chill time, the better! This makes them less sticky and easier to form.
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Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
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Using a tablespoon, scoop and shape dough into balls and roll in coconut sugar.
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Place balls of dough on parchment lined baking sheet and press lightly with your hands to flatten.
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Bake for 12 minutes.
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Allow to cool for 5 minutes on baking sheet before moving to cooling rack. Enjoy!
Want more dessert ideas? Check out my Chai Pear Parfaits, Ginger Pear Cheesecake and my Zucchini Apple Chia Oatmeal Cookies!
