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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: 


I loved these cookies! And the recipe made so many! It did fill the cookie jar and it took us nearly two weeks to eat them all!


It was absolutely fantastic! Not too sweet, but a perfect complement with chai (tea)...


These are excellent!  My mom makes a similar cookie around xmas time, and I was wondering if I could come up with something comparable so my daughters wouldn't be left out of the cookie excitement.

I used 1/4 cup applesauce for egg and about 1/4 cup less oil than called for.  No rolling in sugar either, it's totally unnecessary.

What's great is, these taste even better than the ones my mom makes.  Hah.  Thanks for the wonderful, delicious recipe!


My boyfriend made these for an Easter dinner and they were a huge hit! Chewy and moist and yummy!


Has anyone had the problem where the dough is too runny to mold into balls?! The first time I made them they turned out fine, now every other time its too sticky/runny to make balls


these were yummy!


Super recipe!! I substituted "white whole wheat" flour for all the flour and used about a 1/4 cup applesauce as egg replacer, and otherwise followed the recipe exactly. They came out perfectly! I made them for a birthday gift for my friend... now I just have to try not to eat them all before I give them to her tonight!


EDIT - A Caveat to my above post - In eating more and more of the cookies I made last night, I realize now that the ones that were not overcooked taste a lot better than the ones that were - it is not just a texture difference, as I had assumed. I will still probably increase the molasses in the next batch, because I really want that molasses bite, but the properly cooked ones are MUCH better. Another reason, in addition toa chipped tooth or two, not to overbake these cookies! 


I made these last night, and I have to say I was a little disappointed. I stuck pretty closely to the original recipe, except that I did sub 1/4 c. apple sauce for Egg Replacer.

First off, these are easy to overcook, in which case they turn rock hard. That's my fault, not the recipe's, but worth noting. Half of my batch is rock hard.

More importantly, though, none of the flavors really jump out in a way that makes them more than bland. I used dark molasses, and while you can definitely tell there is molasses in these cookies, there is no, "Wow, that's a molasses cookie!" The cinnamon, ginger and clove all get buried and muddled underneath what molasses is there, and almost seem to muddy it up more than compliment.

I still have more molasses that I am getting rid of, so I will make these again because they were pretty easy, but I am going to modify a little, increasing either the molasses OR increasing the spices...


These cookies taste wonderful.  I substituted applesauce for half the oil and I used flax seeds as my egg replacer.  I really dislike cloves, so I didn't use any and I used 1 1/4 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon nutmeg.  The spices came out absolutely perfect.  The flavor of the cookies is lovely.  I only needed to cook them for 11 minutes, though, at 13 the bottoms were already burnt.

I do have a question, though.  After adding all the dry ingredients the batter wasn't dry enough for me to roll it into balls without the batter sticking to my hands, so I added a bunch more flour.  It was still sticky, so I just coated my hands in flour each time I rolled up another cookie.  Which worked fine, it was just more time consuming.  Could that have been because I used flax seeds?  I made 3 flax eggs.  Would that have made it too wet?

In any case, the cookies still came out beautifully.  Thanks for the tasty recipe.



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