Vegan Molasses Cookies (the best texture, so easy!)
Servings 16 cookies
These vegan molasses cookies are soft and chewy! Can be made with all-purpose, gluten-free or whole wheat flour. If you don’t need them to be vegan, you can just use an egg.
Ingredients
- 2 cups (240 grams) flour see notes
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 cup (100 grams) brown sugar or coconut sugar
- 6 tablespoons (84 grams) coconut oil or another neutral oil
- 6 tablespoons (132 grams) molasses
- 1 chia egg
- 1-2 tablespoons orange zest optional
- 3 tablespoons raw sugar optional, for rolling
Instructions
- In a medium mixing bowl, mix together the flour, baking soda, salt, and spices.2 cups (240 grams) flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger
- In a large mixing bowl, mix together the remaining ingredients except for the 3 tablespoons raw sugar.1/2 cup (100 grams) brown sugar, 6 tablespoons (84 grams) coconut oil, 6 tablespoons (132 grams) molasses, 1 chia egg, 1-2 tablespoons orange zest
- Add the dry mix to the wet mix and stir just until combined.
- Depending on the combination of ingredients used, you may need to refrigerate the dough for 1-2 hours or until the dough is firm enough to easily roll into balls. If you used coconut sugar, you must refrigerate the dough (regardless of whether or not it's firm) for at least an hour. The ones pictured were made from non-refrigerated dough. If you refrigerate the dough, the cookies will be a little thicker.
- Preheat the oven to 350 °F (175°C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 40 gram balls (about 1 1/2"), roll them in the sugar, flatten them a little with the palm of your hand, and bake for 6-9 minutes.3 tablespoons raw sugar
- Let the cookies cool for 3 minutes on the baking sheet and then remove to a wire rack to cool completely.
- Store in an airtight container for up to 5 days.
Notes
- You can use your favorite gluten-free flour mixture that's a 1:1 substitute for regular all-purpose flour. I used Bob's Red Mill 1:1 Gluten-free Baking Flour but thought that the result was better with this homemade mix:
- 188 grams white rice flour
- 68 grams potato starch
- 26 grams tapioca flour/starch
- 3/4 teaspoon xanthan gum
- I used refined coconut oil for no coconut taste. You can use unrefined if you don't mind some coconut taste.
- I used blackstrap molasses, but it seems to be an acquired taste. Unless you know that you like blackstrap molasses, it's safer to use Grandma's or another brand of molasses that's not blackstrap.
- Mix 1 tablespoon ground chia seeds with 3 tablespoons water to create the chia egg.
- The dough will be quite wet. You'll need to refrigerate it for 1-2 hours or until firm enough to easily roll into balls.
- The cookies won't crackle as much as the ones pictured (and may not crackle at all).
- You do not need to press the cookies down with your palm. They appear to spread quite thin but then puff up.
- My cookies were perfectly done at 7 1/2 minutes. Earlier than that and they were uncooked in the middle and any longer than that and they became cakey. All ovens are different so I recommend doing one test cookie to make sure 7 1/2 minutes is correct for your oven. The middle should no longer appear wet when they're ready.
- When you take the cookies out of the oven, slide the piece of parchment paper (along with the cookies) onto the cooling rack so that they don't continue to bake. If they're firm enough to remove with a spatula, you could also just do that.
- These don't taste 100% like the ones made with wheat. They have a slightly grainy texture that you sometimes get when you use rice flour. It's really noticeable when you eat them straight from the oven and much less noticeable once they've cooled.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 162kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.001gSodium: 181mgPotassium: 142mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 1mgCalcium: 31mgIron: 1mgNet Carbs: 26
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