Earth Mama's Badass Ginger-Molasses Cookies
all organic ingredients:
1 cup unbleached all purpose flour
1¾ cups whole wheat flour
1½ teaspoon ground ginger
1½ teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon sea salt (fine grain)
¾ cup melted Earth Balance
¾ cup Sucanat (adjust to your preference)-- personally this isn't too sweet, nor too bland
substitution for 1 egg, prepared. (I used bobs red mill egg replacer)
¾ cup unsulphured molasses
--optional-- Sucanat for sprinkling
Preheat oven to 350°Fahrenheit. Lightly spritz canola oil on surface of baking sheet.
In a bowl, whisk flour, ginger, cinnamon, baking soda, and salt together; set aside.
In a separate large bowl, beat Earth Balance and Sucanat until fluffiness occurs.
Mix in egg replacer and molasses.
Beat in dry ingredient mixture, half at a time.
Drop dough in balls of your preference onto the baking sheet(s).
Sprinkle with Sucanat if you plan to.
Bake about 10-12 minutes or until the edges are about set but the middle of cookie is still soft.
Let stand about 5 minutes on the baking sheet(s) before moving to wire rack to cool completely.
Try not to devour the entire recipe in one sitting, spread the cookie love around to everyone! Enjoy.
SO HOW'D IT GO?
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!
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. ;)b
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
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!!
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! ;D
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.
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!
OMGoodness :o 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!!! ;D
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!
These are DEFINITELY badass. I made these right away when I saw the recipe! :D
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