These cookies are a soft and chewy and so dang good. Rolling them in sugar before baking gives them a slightly crunchy outside. It’s a step that’s not really necessary, but very highly recommended. They have a nice amount of spice to them and are guaranteed to make your home smell a-ma-zing. Vegans and meat-eaters alike will love these cookies.
Vegan Ginger Molasses Cookies
makes 2 dozen cookies
1/3 cup vegan butter substitute (I used Smart Balance)
2 tablespoons stevia
1/4 cup sugar, plus extra for rolling
1/3 cup molasses
1 teaspoon vanilla extract
2 tablespoons water
2 cups all purpose flour
1 1/2 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
- Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper and set aside.
- In a large bowl, mix together butter substitute, stevia, sugar, molasses, vanilla and water until well combined.
- In a separate bowl, whisk together flour, ginger, nutmeg, cloves, baking soda, and baking powder. Pour dry ingredients into wet ingredients and mix until well combined.
- Roll dough into 1-inch balls and roll in sugar. Place cookies 2 inches apart on prepared baking sheets.
- Bake for 10 – 12 minutes or until cookies are just beginning to firm up. Let cool for 5 minutes on baking sheets before removing to a cooling rack to cool completely.
recipe adapted from Lunch Box Bunch