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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?

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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After rolling them in sugar (really not needed if you want to skip it...), you just leave them in balls and they flatten while cooking. 

I don't know about replacing the egg replacer with applesauce.  I thought that applesauce usually replaced oil in a recipe- that is how I use it.  I have not tried modifications on this recipe, but I would try the flaxseed replacement for an egg.  Also, maybe swap out some of the oil for applesauce.  But, I love the original recipe :-)

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This recipe is the same as the one handed down to my from my grandmother, who kept them in a kitchen drawer for her grandchildren.  She used lard instead of canola oil.  I think that she dipped the balls of dough into cold water, before rolling them in the sugar.  We tried to imitate what we remembered. I also remember that her cookies were large, and, in fact her recipe is twice the size.  Perhaps a 1/4 teaspoon of nutmeg, and half the ginger would be the only changes for this half recipe.  My aunt used, with this size recipe, more like an egg and a half (3 eggs double recipe) for some reason; Grandmother used 2 eggs for her double recipe.  They are good, and thanks for the recommendation for using canola oil, which is always in the cupboard!

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