Earth Mama's Badass Ginger-Molasses Cookies

[Bribee]

These are DEFINITELY badass. I made these right away when I saw the recipe!

[Bohemian_Vegan]

OMGoodness These are the most to-die for ginger molasses cookies I have ever tasted in my entire existence!!!!!!!!! Even the dough tastes like heaven!  I cant wait to take these to the people at work!!!
I used 2 cups spelt and 3/4 cup brown rice flour, 1/2 cup coconut oil, and 1/4 cup of unsweetened applesauce. Since I didnt have any candied ginger (oh darn!) I grated a thumb sized bit of fresh ginger. I also refridgerated them for an hour before cooking. I made some tiny ones and flattened them out just a little, and they turned out crunchy and delicious and chewy in the center like ginger snaps! I also made a tray of large ones which I flattened to 1/2 centimeter and then baked them for only 6 mins - they were chewy and molassesy and delicious! Will definitely be making these again - maybe with only 1/2 cup sugar though.
I couldnt pick which I love more - the cooked cookie or the refridgerated cookie dough!

[mamaofmicah]

These are in the oven right now - the dough tastes good but I'm a little worried about texture - I used spelt and kamut flours, and only had a cup of each, so I ran oat bran through the blender to round it off. I've made oat flour from oats before, and it had a similar texture but was unnoticed in the baking, so I'm hoping the oat bran doesn't make the cookies too crunchy and weird texture-y. And I used blackstrap molasses, as opposed to regular - do you think it will change the outcome?
Other than that, thanks for the recipe!

[mamaofmicah]

yup, the texture is weird, just as i thought - but the rest of the cookie is quite good. i think the oat bran may have stolen some of the flavour from the cookie too - or maybe that's the result of the blackstrap molasses, i know it has a stronger flavour than the regular stuff.

with some tweaking, or maybe just following the original recipe, i'm sure these cookies would be amazingly badass. i'll make sure my house is better stocked next time.

[prettyin_punk]

These came out beautifully! I cut down the recipe to 1/3 and sprinkled brown sugar on top. I think that i went a little bit overboard on the molasses by mistake, so the flavor is a bit strong. These are soft, chewy, and delicious.

[veggeroni]

These tasted great but mine were more "cakey" than I would have liked - I was hoping for a chewy texture like non-vegan ones I used to enjoy. I think the problem was that I used a melon ball scoop to measure out the dough, so they didn't flatten. Next time, I will use the scoop but then press them down with the bottom of a glass or something, in hopes that they'll become more chewy. Very tasty though, especially the raw dough! 

[jelly_belly]

yum yum!!

i substitued the egg and some of the earth balance with about 1/2 cup applesauce, so mine turned out kind of light and puffy but they were still tastey. i also used whole wheat pastry flour instead of the unbleached, and grated fresh ginger into the dough instead of the powder. my roommates are always asking when im going to make them again! this recipe is great and fun to play around with!!

[auntie_loo]

Yummmmmmmmyyyyyy!
I ate so many I now have a badass stomach ache.  Totally worth it.  Im going to undo my belt so I can recover and have some more!!!!!!
Thanks Earth Mama!  xo

[blitheringidiott]

Molasses cookies have always been my favorite!  I cut the sucanat to 1/2 cup and used flax for the egg.  The dough is delicious!  Some of it went into the freezer for later and some of it is baking right now.  I'm worried they might be a little greasy though.  Even if they are, this is most definitely a recipe I'll use again. 

[blitheringidiott]

Ok, so what I said before about them being greasy is totally wrong.  The dough was a little greasy so I was scared, but the cookies are to die for.  I hope they last the week!

[VeganSapien]

These were basically perfect.  I had craving for some molasses cookies and found this recipe.  I made half a batch and got exactly 18 cookies.  Between me and my kids, they didn't make it through 24 hours...

[Allychristine]

I HAD to try these after seeing VS's pictures/review. These are possibly my favorite cookies...ever? That seems crazy..I dunno..but they are FABULOUS. I halved the recipe (thanks for the idea, VS!), but I got 12 bigger cookies. I added the rest of my ground ginger, and then grated some more fresh in. I used all whole wheat pastry flour, and did 1/4 c EB and 1/4 c applesauce (about)...I also tried to do 1/2 an egg sub! I used 1/2 cup Florida crystals..and probably about 1/3 cup blackstrap mollasses. I had to bake mine maybe close to 15 minutes b/c they were so big..and I forgot to sprinkle on the F.C. until near the end.......but these are so perfect! (my husband agrees) I also loved the batter!! 

I did half the batch b/c we're trying to cut down costs, and I knew we would eat them all very quickly either way....but now I'll just have to make another 1/2 batch soon!

[VeganSapien]

I did half the batch b/c we're trying to cut down costs, and I knew we would eat them all very quickly either way....but now I'll just have to make another 1/2 batch soon!

LOL. Me, too.  They were so good I just kept thinking, "Dang it why didn't I make a full batch!!!"  They are fab dunked in soymilk or hot tea...mmm... need... more... cookies....

[gymkat]

These cookies rock like a hurricane!  I substituted spelt and rice flours to make them wheat free and also used Sucanat for the sweetner. Though they were sort of flat, they were delicious!  Took them to my yoga studio and everyone there loved them, too.  I'll definitely be making them again.