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Kick-Ass Molasses Cookies

What you need: 

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

What you do: 

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.

Preparation Time: 
10 min
Cooking Time: 
Recipe Category: 


Finally, a wonderful ginger snap recipe! These turned out great. Next time I'll use the flax egg instead of Ener-g and  will also add more ginger because I looove ginger. I rolled mine in sugar. I use sweetcane evaporated cane juice, (it's kinda like sucanat).


Oh and P.S. I didn't roll them in sugar either. Turned out fantastic.


Beautiful! The batter was a little oily (although they taste fabulous), so I think I'll cut back to 1/2 c. next time. Other than that, I didn't have ground cloves so I used nutmeg, like sugarkitty.


:D I tried these with rye flour and didn't have to fix anything! It turned out sweeter and with a less airy texture than the All-purpose flour. To top it off, it's good (better) for you!


i've never tasted molasses cookies before, and now that i have i like it better than chocolate chip cookies!
i made a few batches of these with different flours (after halving the recipe):
1/2 cup light brown sugar, less than 1/4 cup corn oil, half a 1/4 cup of black strap molasses, about 1 1/2 tablespoons of Ener-G
1 cup + a little extra all purpose flour, 1 tsp baking soda, 1/2 tsp cinnamon, 1-inch piece of freshly grated ginger root, 1 tsp pumpkin pie spice mix, a dash of salt. 
for this one, i needed to add 1/4 cup of hot water to make it stick together at all. Without the water, it had a consistency slightly drier than that of scones.
It might've been my oven (i don't own a thermometer), but the bottoms were already burning after 10 minutes.
All purpose flour turned out nice and fluffy--crunchy on the outside, moist on the inside.
DELICIOUSLY spicy cookies though.  :D

same as batch 1, except i used 1 cup spelt flour and grated an extra 1/2 inch of ginger root.
With the spelt, i had to ADD 1/2 cup more flour to the mixture because it was too moist.
Even after adding 1/2 cup extra flour, it was kinda moist/juicy, but it turned out okay.
i was worried because after 5 minutes the cookies weren't browning yet. After 10 minutes the cookies were still juicy, so i put them in for another 10 minutes. (for the last 5 minutes i flipped them upside down b/c all the moisture was stuck at the bottom)
It turns out i didn't need to leave it in that long, because when it came out it was the perfect texture but after cooking it turns ROCK HARD(but perfect for dipping in soy milk).
i like the texture of the spelt flour better than the all purpose wheat one.

Next time i'll try whole wheat and rye flours. : )


this was my first try at molasses cookies, vegan or not- and they were excellent!! I just wish I'd made more, lol. really really really yummy! :)


these are great! so tasty...

I halved the oil and didn't have any ground cloves. but hey, they turned out wonderfully, and nobody's the wiser. I love 'em!


It's true, these cookies do pretty much kick ass...  I'll probably try the applesauce substitution next time though, they are a bit greasy.


I've made these cookies twice. I use 1/4 cup of applesauce instead of egg replacer, which I think is making the cookies come out very moist. While blending I have to add flour until the dough can be handled without it sticking to my hands. I follow the rest of the recipe exactly. They come out somewhat soft in the center, but wonderful. All the non-vegans in my life love them, and I eat them like there's nothing else in the whole house. I'd like to try cooling them on a metal rack to get a firmer cookie.


Delicious - we love 'em -- we didnt have clove so we used a bit of nutmeg and some cayenne to kick it up a bit... will make again! :P



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