They say some of the best recipes are made on a whim, and that holds true when it comes to these new 1 bowl vegan Molasses Cookies! I thought about doing a recipe for them a midst all the Christmas concepts, but as a mom, time flies and I wasn’t sure if there was enough time to squeeze them in.
Then yesterday someone messaged me to make some as they had a fussy toddler lol. It was a sign, ..make the cookies!
Gingerbread is one of things I compare to eggnog, you either love it or hate it. I love flavors, some of course more than others, but gingerbread is just so unique! While I love gingerbread, working with it can be a toss up. When featuring it in recipes you have to reduce your sugar content, wet ingredients, and increase your baking soda. You can’t just freely throw it in and hope for the best lol. That being said, I was a lil nervous, as the majority of cookies I’ve seen look cake like, and I wanted something more reminiscent of the traditional cookie.
Crisp, slightly chewy, but packed with molasses flavor!
A lot of molasses concepts will also lack depth in the flavor, it’s just all molasses. You really have to pack a punch with the spices, so I also made sure to do that with this recipe, while using a generous amount of molasses. When you use less than 1/2 cup, I find you don’t impart enough flavor. So we delivered in the molasses department too.
What’s great about these cookies? Honestly, everything! It’s my staple 1 bowl cookie recipe, modified, features minimal ingredients, tons of molasses and spice, you don’t have to beat butter, you don’t need a flax egg, they are crispy and chewy, yet soft all at the same time, perfect for the holidays, perfect for even a gift, and really.. just gorgeous!
If you love all things molasses, you’re going to swoon for these new 1 Bowl Vegan Molasses Cookies!
In a large bowl, whisk together the brown sugar, molasses, vanilla, salt, and melted vegan butter, until combined. ( 2 mins)
Sift in the flour, baking soda, ginger, cinnamon, and nutmeg, then combine the mixture with a spatula, being careful not to over mix.
Cover and chill the dough in the fridge for a minimum of 2hrs or overnight
Preheat oven to 350°F (180°C).
Make 1 ice cream scoop of batter and roll between hands to form a smooth ball. Generously roll in coarse sugar until fully coated. Place on a baking sheet lined with parchment paper. Lightly press down to flatten the cookies.
Bake for 10-12 minutes. Cookies will crack more as they cool. Allow to cool for 10-15, then place on cooling rack to fully cool.