These vegan molasses cookies are a recreation of a Fall flavors classic from my childhood. But just because I associate it with Fall doesn’t mean you can’t have them anytime you want! 🙂
The thing I don’t like about Fall in New England is the fact that Winter comes next. The thing I do love, however, are the flavors of fall. With cooler days and holidays coming, the baking resumes. Pies and cookies spiced with cinnamon, ginger and cloves fill the kitchen with comforting smells and, for me, childhood memories.
The Vegan Molasses Cookies Story
Since becoming a vegan, I have worked with family recipes to recreate flavors and textures without using any animal products and I love the challenge. Of course, some attempts are more successful than others. A childhood favorite for me, and my children, has always been molasses cookies, rich with spices, and the perfect balance of a little chewy inside and a little crunchy outside. I do believe this recipe for vegan molasses cookies checks all the traditional boxes, with a taste and texture indistinguishable from their non-vegan counterpart.
The Back Story of the Vegan Molasses Cookies
I love to hear the stories of where recipes come from, so I am going to share mine about this one. Back when bridal showers were more like house parties and less like coronations, my sister threw me a shower.
She took the time to copy recipes that she had collected, each hand written, including a recipe for Marriage Stew (tips for a successful marriage) and gave me the recipe box as a gift. I have carried it with me through the years and have pulled out some real gems. This recipe for vegan molasses cookies is one of them (“veganized” of course). I hope you enjoy it as much as we have.
Perfect cookies for the holidays or a lunchbox. Crunchy on the outside, soft on the inside – you can’t eat just one. 🙂
- 2/3 cup salad oil (Sunflower, safflower, corn etc)
- 1 cup sugar
- 1/4 cup molasses
- 1 chia “egg” (see notes)
- 2 cups flour (I use unbleached organic white flour)
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp salt
- Combine all ingredients in a mixing bowl.
- Using a hand mixer or electric mixer, blend thoroughly.
- Shape into a large ball
- wrap in plastic, (or wax paper) and refrigerate for at least one hour
- Remove from refrigerator and form into 1″(2.5cm) balls
- roll in granulated sugar
- place on greased cookie sheet (or parchment paper) 2″ (5cm) apart
- bake at 375° F (190°C) for 8-10 minutes
- yield: 2 dozen good sized cookies
- Chia “eggs”: 1 T ground chia seeds to 3 T water. Mix well. You can use it immediately but I find it works best if you allow it to sit in the fridge for about 30 minutes.
- You can use flax “eggs” but I find that chia works better for this recipe.