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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.
Enjoy!!!!!!

Preparation Time: 
10 min
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

These turned out well, nice and soft! This is a BIG surprise because I have never made a batch of cookies that weren't rock hard or too tough and chewy. I used 1/2 cup applesauce as my egg replacer and used only about 1/2 cup olive oil instead of 3/4 cup canola oil.

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KT22A, no, I didn't dye my cookies red.  Why would I do that??  It's just bad lighting; the picture was taken on the stove, and I guess the reflection altered the coloring.

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delish! all i have to say about these. the texture is right on and the spices are nice and delicate. i think next time i'll experiment with a lower fat version, replaces a hunk of the oil with some applesauce.

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willwolf, did you dye your cookies... red?  the photo looks like you did.

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Mmmmm...crunchy on the outside, chewy on the inside--spicy and delicious!  I altered the recipe slightly by using 1 1/2 cups all-purpose unbleached flour and 3/4 cup whole wheat flour, rather than all-purpose only.  I reduced the canola oil to 1/2 cup and added 1/4 cup applesauce.  I wasn't exactly sure about how much egg replacer to use (I know the recipe says 3 T, but I wasn't sure if that was mixed, just the powder, or what?).  I ended up using 1 1/2 eggs worth of egg replacer (2 1/4 t powder + 3 T water).  The dough was a little on the soft side for rolling them in balls, so I refrigerated it briefly first.  I then rolled the dough into balls and rolled them in natural sugar.  I baked mine for 11-12 minutes at 325 F.  I made 32 cookies, averaging 2 1/2" in diameter each.  I ate a bit of the dough while making the cookies, as it is quite tasty; so, I'd say the recipe makes around 3 dozen cookies.  I'm sure I'll be making these again.  Additional Note:  After storing overnight in a covered dish, the cookies are no longer crunchy on the outside, but soft and chewy, still very tasty!

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Ok I just made these again.  I can't recommend these enough.  I used 1/4 cup applesauce for the "egg" and instead of rolling in sugar (which I found was a pain), I sprinkled them with icing sugar straight out of the oven. 

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These were perfect!

Instead of egg-replacer I used 3 T apple sauce (all I had was apple cinnamon), and skipped on the rolling in sugar.

They kind of tasted like gingerbread.

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These are tasty.  I used a combination of millet (1/2), oat (1/4) and light spelt (1 1/2) for the flour.  Mine did not flatten so well, but I attribute that to the use of different flours.  I also didn't roll them in sugar and didn't need to. (:

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Just as I suspected.. applesauce works just fine :)

Excellent cookies.  Dangerously so.

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I have always used 1/4 cup of unsweetened applesauce (per egg) egg in cookie recipes and they always turn out great.  I haven't tried it in this recipe particularly, but I am seriously considering making this recipe and that's what I will be using for an egg substitute :)

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