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Vegan Bicyclinguist

An occasional thought from a vegan bicyclist language-lover

Vegan molasses cookies

Posted: Tuesday, October 14th, 2008 – 8:54 pm

Vegan molasses cookieSo one of my favorite childhood treats were these molasses cookies that my Grandma C. used to make. It was one of the staples that she kept in the cookie jar, and they were sooo good. They also hold special significance for me because when I started baking at age 8, these were the first cookies that I made. Unfortunately they turned out rock hard, and when I had my Grandma C. and Great-Grandma Sue try them, poor Grandma Sue just about choked on one! Grandma C. though said that they were just fine.

I don't think this is the exact recipe, but it's pretty close. The formulation is pretty close to that of a gingersnap, but they should definitely be soft, and the flavor should have a strong molasses overtone. Veganizing these is a no brainer; you pretty much don't need any egg replacer, and the shortening I use is Earth Balance. Chilling the dough is critical since it will help set up the cookies a little better for shaping.

Molasses cookie ingredients

Molasses cookie preparation

  1. Cream shortening and brown sugar with electric mixer.
    Shortening and sugar before creamingCream shortening and brown sugar.
  2. Stir in molasses well.
    Add molasses to creamed mixture.Stir in molasses thoroughly.
  3. Sift in dry ingredients and beat on low until everything is combined.
    Sift in dry ingredientsBeat on low speed until everything is combined.
  4. Wrap in plastic wrap and chill in refrigerator for at least 2 hours until firm.
    Wrap in plastic wrap and chill until firm.
  5. Preheat oven to 350°F.
  6. Pour ½ cup white sugar in a small bowl.
  7. Remove dough from refrigerator and let warm up 5 minutes. Roll dough into small walnut-sized balls.
  8. Roll each ball in sugar and place on a parchment-lined cookie sheet.
    Roll each ball in sugar and place on cookie sheet.
  9. Flatten each cookie out gently.
    Flatten each cookie out gently.
  10. Bake for 13-15 minutes. The cookies should flatten out more and be cracked at the top. Remove from oven and let set for 1-2 minutes before removing from pan to cool.
    Bake for 13-15 minutes.

Yield: 24 cookies

Nutritional information for 1 cookie
Nutrition Facts
Serving Size 1 cookie (28g)
Servings Per Batch 24
Amount Per Serving
Calories 148 Calories from Fat 54
% Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 10%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 1.5g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 107mg 4%
Potassium 118mg 3%
Total Carbohydrate 23g 8%
Dietary Fiber <1g 0%
Sugars 12g
Protein 1g 2%
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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