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Kick-Ass Molasses Cookies

What you need: 

1 cup packed brown sugar
3/4 cup canola oil
1/4 cup molasses
3 tablespoons Ener-G egg replacer
2 1/4 cups unbleached all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 tablespoons sugar

What you do: 

1. Heat oven to 325 degrees F. Mix brown sugar, oil, molasses, and egg substitute in a large bowl with an electric mixer on medium. You can also mix with a spoon, but it's better when it's really whipped up.
2. Stir in the rest of the ingredients except the vegan sugar. Make tablespoon sized balls of dough and roll in the sugar.
3. Place cookies 1-2" apart on ungreased sheet.
4. Bake for 13 to 16 minutes or until set (appears dry). Let cool for 1 to 2 minutes and place on wire rack or a plate is fine as well.

Preparation Time: 
10 min
Cooking Time: 
Recipe Category: 


This was my first time baking molasses cookies (but certainly not my first time eating them :)). They turned out awesome! i used half whole wheat flour and subbed half of the shortening for apple sauce. They came out a little cakey, but i attribute that to the reduced fat. Other than that, a very tasty cookie! Thank you :)


I have these in my oven right now! As per some of the other suggestions I used flax as an egg replace, 1/2 c. oil and 1/4 c. applesauce, and I didn't have any of the spices on hand--so instead I used a tablespoon of a chai tea latte spice (don't ask why I didn't have cinnamon, cloves, or ginger but I did have Chai spice...the college kitchen never really makes sense!) but they are WONDERFUL!! Oh my gosh. I've found a new bake sale staple :)


i just made these and, first of aII, i couId not stop eating the dough!
and when they came out of the oven, they Iooked gorgeous-Iike you buy at the store
me and my mom just sampIed the finished product and it gets a huge thumbs up  ;)b

the onIy differences i made were i used 1/4 cup Iess sugar than it said to and repIaced 1 cup fIour for whoIe wheat fIour. roIIed them in turbinado sugar and voiIa!
thanks so much! i Iove being abIe to serve my famiIy vegan food and have them enjoy it ;)


These are SO good.  I've made them several times now.  I think I've used both EnerG egg replacer and flax eggs and it worked well both ways.  The first time I made them, the dough was too batter-like to roll in the sugar, so I kept adding flour.  This made for some puffy cookies, which to me aren't as good.  Now I just drop by the spoonful when the dough is too thin to roll and this works well...I don't feel that skipping the sugar rolling makes all that much of a difference.


Whatever you do, don't overcook these. Yikes. My first batch was literally rock hard. The second was perfect, because my husband made them. Yum. Would be good with rasins!


Excellent! I had to make a larger batch as I accidentally poured too much oil in, so I ended up just eyeballing and guessing the ingredient amounts. Once the first batch came out of the oven, I realized I'd skimped a bit on the flour and added another 1/3 c. -- the remaining batches turned out perfect crunchy on the outside and chewy (not gooey) on the inside! These were so yummy that though I had my camera ready for photos, ... well... I never got around to it, and they had vanished a couple days later.  ;D


These are great! I used applesauce for egg replacer (and of course, I accidentally put in double what I should have...) but they turned out perfectly! The rolling-in-sugar part definitely adds a nice crunch and sweetness. I will be making these again!


These cookies are awesome!!  I used olive oil and they still came out divine.

Thanks for posting this!


I just made these for my grandmother's birthday.  Soft and delicious!  The taste of Ener-G seems particularly strong in this recipe though - next time I will try using applesauce.


Did you use applesauce instead of oil? I have made these cookies dozens of times. I make them whenever I want a recipe that impresses. I've found that margarine is the best option for these (not oil or applesauce). They aren't too greasy or wet and they don't flatten too much during baking. They are also much easier to roll in the sugar.
If you want something closer to ginger puffs replace 1/2 cup of the oil with applesauce. Sometimes if I want a strong ginger hit I'll double the amount of ginger. These are really good. I hope you have better luck with them.
P.S. they make about 32, so you could always half the recipe if you try again.

So I thought the batter looked greasy so I added extra flour. A lot. They turned out like bland muffins tops.

But muffin tops are delicious, so I'm not complaining.

Maybe I will follow this recipe some other time.



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