These vegan molasses cookies are perfect to pair with a hot cup of tea this winter. Nut-free, cinnamon-free, dairy-free, and egg-free, this allergy safe recipe will become a holiday staple.
Ingredients
2 tbsp baking powder (for egg substitute)
1 tbsp oil (for egg substitute)
2 tbsp water (for egg substitute)
1 cup brown sugar
¾ cup coconut oil (room temperature)
⅓ cup molasses
2¼ cup flour
2 tsp baking soda
¼ tsp nutmeg
1 tsp ginger
½ tsp cloves
¼ tsp salt
3 tsp sugar (for dipping)
Instructions
Preheat your oven to 180 C and line a cookie sheet with parchment paper.
Prepare your egg substitute by mixing the baking powder, oil and water in a small bowl and letting sit for a couple of minutes.
In a large bowl combine the sugar, coconut oil, molasses, and your vegan egg, stirring until well combined.
Mix your dry ingredients together (flour, baking soda, nutmeg, ginger, cloves, salt).
Fold your dry ingredients into the wet ingredients until you have a firm, uniform dough.
Roll the dough into 1 inch balls, dip in sugar and place 2 inches apart on your baking sheet.
Bake in the oven for 10-12 minutes for soft cookies, 14 minutes for crunchy cookies.