These are gooooood.
Molasses. Chocolate. Ginger.
Made by tweaking my basic vegan cookie dough.
You can make these plain, or you can add in chocolate chunks and candied ginger. Any combination is going to be delicious. I made five with candied ginger (for me) and six with chocolate chunks (for Kyle).
I forget what triggered his sweet tooth, but it was already after we’d had dinner and he suddenly declared he was really in the mood for chocolate chip cookies. He’s so subtle with his hints, isn’t he?
I wanted to make something a little different than chocolate chip cookies though, so I decided to add in some molasses. And that’s how these guys came to be.
Cookie sheet crowding!
Not to worry. Once cooled they were easy to separate. And hard to put down.
Vegan Molasses Cookies
Ingredients:
- 1 cup whole-wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 cup cane sugar
- 1/4 tsp sea salt
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 cup canola oil
- 1/4 cup molasses
Directions:
Combine mixed wet ingredients with mixed dry ingredients.
Chill in the fridge for a few minutes.
Form balls on greased cookie sheet (try not to over handle them).
Top with candied ginger or chocolate (optional).
Bake for ~15 minutes at 350 degrees.
Remove from oven and let cool for ~5 minutes.
They go from lovely little balls to soft chewy dreamy desserts.
Any dessert with ginger has my stamp of approval. And Kyle’s basically the same way with chocolate.
Win win!
These look good. Is molasses the same as maple syrup? That seems like something I should know, but I realized that i don’t.
nope. not the same. its hard to describe the flavor of molasses, but its thick and rich and strong (especially blackstrap molasses). its full of minerals too – a great source of iron! awesome in holiday treats 🙂
oh.
my.
god.
I have had molasses sitting in my cupboard for a year now and I never use it! I NEED TO! As long as it’s still good…
Would this recipe work substituting some oat flour for the wheat?
i havent tried a GF verison so i cant say with 100% certainty, but i think it would.
if it hasnt been opened it should be fine.
Just made a batch w/ buckwheat flour. so good! thanks for sharing!!
oooo, yum! did you use buckwheat in place of all the wheat flour? im so happy a GF version worked!
Yup I used all buckwheat. I haven’t experimented enough with mixing. And lately buckwheat has become a favorite gf flour
Thinking of making these tonight…do you think these will turn out well if I I sub reg white flour for the whole-wheat pastry flour and coconut palm sugar for the cane sugar? Also, can I use olive oil in place of canola oil and lastly blackstrap molasses instead of regular molasses?
its kinda hard for me to guess at things like this because im not really proficient in baking. since i havent tried it (and thats a lot of changes), i have no idea. the sugar shouldnt make any difference. and the only thing with tweaking the kind of molasses will be a stronger flavor (as long as youre accustomed to blackstrap it should be okay though).
i dont know enough about flours to guess about that one, and i dont think ive ever used olive oil in a sweet dessert recipe, so i cant say if theres any detectable olive notes in the final product.
if you give it a shot, let me know!