Nothing says Christmas for me so much as cookies. And with all of the holiday cookie posts flooding the Internet lately, I started getting nostalgic for my Grandma’s molasses cookies. This posed a bit of an obstacle, given my son’s cinnamon, milk and egg allergies, but I played around with the recipe and think I got it right, so am excited to share my recipe for vegan molasses cookies with you here.
I based this recipe on my grandma’s recipe (which I now suspect was actually a Betty Crocker recipe), making a few changes to make the recipe work for us. What is the secret to keeping these cookies soft? I used coconut oil as my butter substitute which gives the cookies a soft chewy texture, especially if you store them in the fridge like I do.
For the egg substitute I decided to go with a baking powder, oil and water combo which produces a beautiful reaction as you mix it together that is worth calling your kids to come and watch. The result is a frothy, goopy mess that is a perfect “egg” for this type of recipe.
As for the cinnamon, this is an extremely annoying allergy since there isn’t really a perfect substitute for cinnamon. In the end I replaced the called for 1 tsp of cinnamon with 1/4 tsp nutmeg, and it did the trick without being overpowering.
To prep the cookies, mix the sugar, oil, “egg” and molasses together in a bowl. Folding in your dry ingredients you’ll end up with a thick dough that you can easily form into 1 inch balls. Before placing on your lined baking sheet, dip the cookie ball into the sugar you have kept to the side, which will give your cookies a sparkly finish.
You’ll want to give a good 2 inches of space between each cookie to allow enough space for the cookies to spread out without hitting each other. Bake the cookies at 180 C for 10-12 minutes (you can stretch it to 14 min if you want them really crunchy) and let cool before storing.
Or you can just eat all of them. They are great with a cup of tea. (Though, this recipe makes 24 cookies, so you may want to invite some friends to help.)
Here’s the recipe so you can try them yourself.
- 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)
- 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.
- Let cool before storing.