Delicious Vegan Ginger Molasses Cookies
Prep Time10 minutes mins
Cook Time8 minutes mins
Chill time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 48 cookies (small)
- 2 sticks (1 cup) vegan butter, room temperature
- ¼ + 2TB cup oil
- 1 cup white sugar
- ½ cup brown sugar
- 2 flax eggs (2 TB flax meal, 4 TB water)
- ½ cup molasses
- 4 cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- Extra sugar for rolling cookies in
Start by making your flax eggs. Take Flax seeds and grind them with a coffee grinder until it's flax meal. Take a small cup and mix 2 TB of the flax meal with 4 TB of water, stir and set aside. Take your stand mixer with the paddle attachment or a large with a hand mixer. Add your vegan butter, oil, and sugars. Let this mix on medium speed for 2 minutes it will become nice and fluffy. After the two minutes, scrape the sides of the mixer down and add the molasses and flax eggs, mix this for another 2 minutes on medium speed. After the two minutes add the salt, cinnamon, cloves, and ginger, mix into the whipped mixture just until blended. Now add your 4 cups of all-purpose flour, turn the mixer on slowly so the flour doesn't fly everywhere, mix until just incorporated. Now take the dough and place it either in the mixing bowl or wrapped in saran wrap and let sit in the fridge for about 30 minutes or overnight if you have time but 30 minutes will work as well ( you can cook these straight away but they may become flatter).Once cooled preheat your oven to 350 degrees. Take two cookie sheets and place a Silpat on them. Now take a small bowl and put about a half cup of sugar in it and set aside. Take a small cookie scoop or whatever size you wish, but I use a smaller one because I like smaller cookies. Take your cookie ball and roll it into the small sugar bowl and place it on the cookie sheet. Continue with rest of the cookie dough. My cookie sheet fits 12 cookies at a time. Cook for 8 minutes do not over bake. They will be a little puffed up after baking but will come down to a crackly cookie. If your cookie is larger it might take a few more minutes, probably around the 10-minute mark, but for smaller one's mine were done at 8 minutes. Let cool on the cookie sheet for a few minutes and then remove to a cooling rack. These freeze great!