Description
These Vegan Soft and Chewy Molasses Cookies are perfect for the holidays!
Ingredients
Scale
- 2 cups all purpose flour, gluten free would probably work too
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 salt
- 3/4 cup coconut sugar, or brown sugar
- 1/2 cup vegan butter, softened
- 1/3 cup Grandma’s Original Molasses
- 1 flax egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water, let sit for 2 minutes)
- 1 teaspoon vanilla extract
- Cane sugar or granulated sugar for rolling
Instructions
- Pre-heat oven to 375 degrees F. In a medium sized bowl all all the flour, spices and salt and mix until combined.
- In a large bowl add the sugar, butter, molasses, egg and vanilla and beat with an electric mixer until creamed. Add the dry ingredients to the wet and beat again until everything is combined.
- Cover bowl with plastic wrap and chill for at least 10 minutes, can also be refrigerated up to 2 days before using.
- Line a baking sheet with a non-stick mat or parchment paper and use a tablespoon scoop to scoop out the dough. Roll dough into a ball and roll in sugar, then place on the baking sheet. Bake cookies until top is set but cookies are still soft, 7-10 minutes. Remove cookies from the oven, let cool for a few minutes and then transfer to a wire cooling rack.
- The tops of the cookies will be a little bit hard at first, but if you store them in an airtight container on the countertop they will soften up perfectly! Cookies can be stored for 4-5 days in an airtight container and frozen up to 3 months.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Dessert, Vegan
- Method: Oven
- Cuisine: American
