Blackstrap Molasses Cookies (Eggless)

Soft, chewy, delicious blackstrap molasses cookies made with whole wheat, ginger, and maple syrup, but without eggs.

Ingredients

• 0.5 cup unsalted butter, softened
• 0.5 cup raw turbinado sugar
• 0.5 cup blackstrap molasses
• 0.25 cup maple syrup
• 3 tablespoons water
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground cardamom
• 0.25 teaspoon salt
• 2 ½ cups whole wheat pastry flour, or more to taste
• 2 teaspoons baking soda
• 1 teaspoon baking powder

Steps

1. Preheat the oven to 325 degrees F (165 degrees C).
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.
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.
4. Scoop 1 tablespoon dough and roll it into a ball. Place on a baking sheet and flatten slightly. Repeat to form remaining cookies.
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.