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?
I made a batch of these last night. YUM!!! :)>>> I made two substitutions, and added raisins. Instead of 3/4 cup of oil, I used one stick of earth balance buttery spread (1/2 cup), and instead of ener-G, I used 3 Tbs. of mushed up tofu, added to the oleo and sugar as it was creaming.
I baked them in my toaster oven, as it was 93 and humid. They took closer to 20 minutes, but I think that was the toaster oven. I just couldn't bear to use the real oven & heat up the whole kitchen. They're all gone, and my husband & son would REALLY like it if I made more tonight. Thanks for this great recipe.
yum. my housemates loooooooved these. i think they were even better the next day. nice and soft. i used flax eggs and followed the recipe exactly. not much else to add really...
I already reveiwed this recipe once but I'm gonna review it again because I haven't had these cookies in a while and I miss them. :'( They're soooooooooooo good! :D
HOLY MOTHER OF GOODNESS
these are amazing cookies!
I used just about 2/3 cup canola oil and added 1/2 of an overripe banana, but otherwise followed the recipe exactly. Normally, I'd try to cut the fat down to about half (like, say, subbing applesauce for at least 1/3 or 1/2 cup of the oil), but this is one recipe that is SO worth all the fat. I cut it down just slightly, and made up for the bit I took away with the mushy banana, but I wouldn't recommend tweaking it much more than that.
Oh, and I used plain ol' raw sugar for the brown sugar...as brown sugar is just flavored slightly with molasses....so really, regular sugar works just the same in this recipe. I used half whole wheat flour and half unbleached white, and the texture is just as good as if I'd used all white.
I dipped the dough balls about halfway into the extra sugar, rather than coating the entire thing. the cookies flattened out pretty well, and I didn't even have to press them! All the oil in the dough took care of that, plus, I didn't even have to grease the cookie sheet!
I give this one 5 stars.
my brother and sister always beg me to make these!!
it is a big pain though to roll it in the sugar, but i think its worth it.....i also ave to usually hticken hte batter a bit in order to get it to stay in a ball to roll in the sugar....
very good!
i used 2 1/2 T of cornstarch and 7 T of water for the eggs, but had to add a little extra flour to make the batter less sticky so i could actually roll the dough into balls so 6T of water might be enough. i also used 1/2 tsp of allspice and 1/2 tsp of nutmeg cus i didn't have ground cloves. i added some chocolate chips too cus i've seen them at the bakery like that. they're yummy & i got about 30 cookies out of it.
I've made these cookies before, but when I made them this morning... damn it. they turned out... well I can't tell if they're edible or not.
here's my advice: don't use a crappy oven, don't reduce the sugar to 1/3 cup. that's what I did, and I think that's what killed them.
I was going to share them at Satsang (an evening of chanting and meditation at my local yoga studio) but I don't know if they're good enough to share. I don't know if people will want to eat them. I don't know if I want to inflict them on anyone else.
damn it.
i make these cookies all of the time, and am wondering what the serving size and nutrition information is on them....any ideas?
Total the calories and grams of fat/carbs/etc in whatever you used and then divide it by the number of cookies you made.
Because they're baked, the nutritional content gets lowered, but i figure the fat and sugar all stay in there.
hope this helps :)
i make these cookies all of the time, and am wondering what the serving size and nutrition information is on them....any ideas?
I used fresh ginger in these-just whirred peeled, sliced ginger up in my food processor w/some tofu (instead of ener-g or flax) and the sugar-yum!!
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