Elizabeth Nolan Brown // Blog

media. music. feminism. food. city-dwelling. story-telling. and other things.

Recipe: Ginger Molasses Cookies

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Looking for a holiday cookie recipe without all the eggs, butter, milk or excessive sugar? Look no further. These vegan ginger molasses cookies have been a holiday favorite of mine for a few years now. They’re not terribly sweet, but with such a strong spice flavor—ginger and cloves and cinnamon, oh my!—no one should mind. And gingerbread fans in particular will enjoy these cookies.

I’m fully aware that they’re not much to look at, but they’re tasty and relatively nutritious (thanks, flax seed and whole wheat flour), which trumps presentation in my (cook)book. If you want to pretty them up a little, try pressing the top of the cookie in turbinado sugar before baking.

• 2 cups whole wheat or buckwheat flour
• 2 teaspoons baking soda
• 2 tablespoons ground flax seed
• ¼ cup molasses
• ½ cup raw coconut oil
• 1 cup raw turbinado sugar or dried cane sugar (sucanat)
• 2 tablespoons apple sauce
• 2 teaspoons freshly grated ginger
• 1 teaspoon ground ginger powder
• 2 teaspoons cinnamon
• 2 teaspoons ground clove
• 1 teaspoon sea salt

• Preheat oven to 350 degrees

• Make ‘flax goo’ by combining ¼ cup boiling water with 2 tablespoons of ground flax seed. Let mixture sit for about 10 minutes before adding to other ingredients.

• Stir together: Flour, baking soda, cinnamon, clove, ginger powder and salt

• In another bowl, combine: Coconut oil, sugar and fresh ginger. Mix until soft. Then blend in flax goo, molasses and applesauce.

• Add wet ingredients to dry ingredients a little at a time. Stir together completely, and let sit for 5-10 minutes.

• Form cookie dough into 1-inch balls. [Optional: Dip top in turbinado sugar.] Place on oiled cookie sheet, a few inches apart.

• Bake for 12-15 minutes.

Originally published on Blisstree.com.

Written by ENB

November 9, 2011 at 10:07 pm

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