Chewy Vegan Molasses Cookies
I hate hard or crispy cookies. Luckily, when these came out of the oven, I knew I wouldn’t be disappointed. It’s hard to describe these cookies – they’re soft, chewy and festive and will fill your home with the most amazing, warming and spicy smell. Sprinkled with some crushed candy canes and these could be the ultimate Christmas cookie. If you can make them last until then, that is
Adapted from Hell Yeah It’s Vegan
- 1 T ground flaxseed
- 3 T water
- 2 T blackstrap molasses
- 1/3 C sunflower (or any vegetable) oil
- ½ C raw sugar (see note)
- 1 C whole wheat flour
- 2 t ground cinnamon
- ½ t ground ginger
- ¼ t ground cloves
- ½ t baking soda
- Pinch salt
- ¼ C crystallised ginger, finely diced
Note: the raw sugar definitely gives the cookie a little bit of crunch, but I’m sure you could sub in brown sugar if you were after a ‘smoother’ cookie.
- Preheat your oven to 350˚F/180˚C. Whisk together the ground flaxseed and water and set aside to thicken.
- In a large bowl, whisk together the oil, molasses, cane sugar and the flax and water mixture until well combined.
- Add the flour and salt and sift in the ground cinnamon, ground ginger, ground cloves and baking soda. Mix well to combine. Your dough should be fairly soft at this point.
- Fold in crystallised ginger.
- Refrigerate dough for about 1 hour or until firm. Don’t worry if any oil separates, you can just stir it back in.
- Place balls of the mixture onto a lined cookie sheet, then flatten them slightly with the palm of your hand. Make sure to wet your hands when doing this as the dough if quite sticky!
- Bake for 8-10 minutes. Cool on wire rack (they will firm up a bit once cooled). Makes 16 medium-sized cookies.
Store these in an airtight container and pop them into the fridge, then microwave for 20 seconds to warm when you’re ready to enjoy them.