Hope everyone had a great weekend! Ours was pretty quiet, which was nice. Life is always so busy, and we’re constantly on the go during the week, so we took this weekend to just take a step back.
I’m sure everyone has their favourite thing they order from their local coffee shop. At Starbucks, I rarely pass up a Ginger Molasses cookie when I get a coffee (which is not a Pumpkin Spice Latte, I’m one of the few that don’t enjoy those). Once upon a time, I had a recipe that was pretty darn close to theirs. I wanted to veganize it, but I can’t find it anymore.
I changed out the butter and eggs for Earth Balance and applesauce (1/4 c. of applesauce is equivalent to 1 egg) and used coconut sugar in place of the granulated sugar. I still rolled the dough in regular sugar before I baked them to give them a little crunch, but the cookies are just as soft, chewy and delicious as my old recipe that I used to have.
I used my larger scoop (about 2″ in diameter), and got close to 5 dozen cookies. I hid them in my freezer so that I can’t see them. Because if I can see them, I will eat all of them.
The perfect fall cookie makes great after school snacks … or during school snacks … or breakfast … or pretty much something to be eaten anytime. Dunk them in some almond milk if that’s your thing. Just make them!
Ginger Molasses Cookies Recipe
Yield: 4 1/2 – 5 dozen cookies
- 1 1/2 c. Earth Balance, softened
- 2 c. Coconut sugar
- 1/2 c. Molasses
- 1/2 c. Applesauce
- 4 c. All-Purpose Flour
- 4 tsp. Baking Soda
- 2 tsp. Cinnamon
- 1 tsp. Ground Cloves
- 1 tsp. Ground Ginger
- 1 tsp. Salt
- Granulated sugar, for rolling
- Preheat oven to 350F
- In mixer, Cream together the Earth Balance and coconut sugar until light and fluffy, about 5 minutes
- Add in the applesauce and molasses and mix until fully combined
- In bowl, mix together all the dry ingredients (flour, baking soda, cinnamon, cloves, ginger and salt – add to the wet ingredients and mix until blended.
- Using larger scoop, roll balls of dough in granulated sugar before placing on baking sheet.
- Bake for 10 minutes, remove from oven and let cool on baking sheet for 2-3 minutes.
- Transfer to cooling rack.
- Bet you can’t eat just one!