Kick-Ass Molasses Cookies
1 cup packed brown sugar
3/4 cup canola oil
1/4 cup molasses
3 tablespoons Ener-G egg replacer
2 1/4 cups unbleached all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons sugar
1. Heat oven to 325 degrees F. Mix brown sugar, oil, molasses, and egg substitute in a large bowl with an electric mixer on medium. You can also mix with a spoon, but it's better when it's really whipped up.
2. Stir in the rest of the ingredients except the vegan sugar. Make tablespoon sized balls of dough and roll in the sugar.
3. Place cookies 1-2" apart on ungreased sheet.
4. Bake for 13 to 16 minutes or until set (appears dry). Let cool for 1 to 2 minutes and place on wire rack or a plate is fine as well.
Enjoy!!!!!!
SO HOW'D IT GO?
Perfect!! I used the equivalent of 2 ener-g eggs, used fresh finely minced ginger instead of powder, and since I had no brown sugar I used extra molasses and regular sugar. Ok vegan fancy sugar. Whatever :) I also used whole wheat flour (slightly less than recipe called for) and gollllyyyy i don't know if they'll be around for the people i baked them for..
My second Vegweb win of the day! These are really yummy. I often don't have an opportunity to eat molasses cookies because I have an intolerance to ginger (although every once in a while I allow myself the tummy ache, itchy face and runny nose...). So when making these, I omitted the ginger and used clove, cracked pepper, cinnamon, and fresh grated nutmeg. For fun I also used the zest of one lemon which gave it a nice light citrus-y flavour that wasn't over powering at all. Next time I think I'll use use orange, just for a change. I cut the oil by 1/4 and used 3tbsp unsweetened applesauce as the egg replacer. SO GOOD!!!
These are probably on my top 5 favorite desserts!! :)>>> These cookies are so delicious!! I make mine with 1/4c canola oil, and 1/2 c applesauce, to keep the fat content low. I also use 3/4 c whole wheat flour and 1 1/2 c unbleached flour. If you make them into small balls they will be harder like a ginger snap, or if you make them bigger, they will be soft in the inside and crunchy on the outside! Either way they are soo incredible! This usually yields about 2.5 dozen. Thanks for the recipe!!
We used spelt flour, banana for egg replacer and a little less oil. The were good, Jens frist attempt to make cookies, they did take a little time too set but probably because of the spelt flour. Very tasty!
YUM! Loved these and will definitely be making them again soon! They didn't last two days between me and my hubby... kind of dangerous... haha.
Name is apt. I'm so glad I only did a half-batch, because no one in my family showed any restraint when it came to these cookies, gone in 2 hours (and they only survived because we were in the process of making lunch at the time). I usually substitute wheat flour for all-purpose, and as usual, it's an acceptable substitute in a cookie recipe.
Man, I ate my share an hour ago, and just reviewing this recipe makes me want more, more, MOAR!!! *good-bye willpower*
These cookies are really good. I'm addicted to them and making another batch today. ;)b
Yummy! I did do a bit of substituting. I only use whole grain flour so I used 1 c. millet and 1 1/4 c whole wheat flour. Also, I wanted to cut down on the bad fat so I substituted 1/4 of oil for pureed avocado mixed w/ some coconut milk (which also replaced the eggs) Never tried this before but it worked awesome! Great recipe - definitely a keeper!
I just made these and they are soooooo good! These will be added to my list of holiday cookies. Thank you for sharing! ;)b
These cookies turned out with a great soft/chewy texture and a delightful flavor that wasn't too sweet or too overspiced. This recipe was immediately requested for an encore performance by several people :)
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