So let’s talk cookies.
Mmmm cookies. Chewy, soft, warm, and spicy right from the oven.
Hands down, my two favorite cookies to eat during the chilly winter months are a soft molasses cookie and a crispy spicy gingersnap. And since necessity is the mother of invention, I decided that the best cookie ever would be the one perfect cookie with all of the delicious flavors and textures of both.
And… after a whole lot of trial and error, my vegan soft and chewy molasses ginger snap cookies were born. They are definitely my new favorite, and today I will be sharing that recipe with you here in The Garden.
It’s actually a fairly simple recipe that happened quite by happy accident when I was attempting to create a maple cinnamon scone. My scones (with the addition of molasses) morphed into gingerbread cookie bars, which then, after some additional tinkering, evolved into a more traditional cookie. It was an tasty evolution of awesomeness that inadvertently let me down a delicious path to success!
Here is what you will need:
Dry Ingredients:
-Self rising flour
-Organic cane sugar and dark brown sugar
-Cinnamon and ginger
Wet ingredients:
-Molasses
-Grade B maple syrup and maple extract
-Canned coconut milk
Recipe:
Chewy Gingerbread Molasses Cookies (vegan)
Ingredients:
2 cups self rising flour (plus a cup of All Purpose flour for your hands and for cutting any stickiness)
1/2 cup cane sugar
1/2 cup dark brown sugar
*Cinnamon sugar- in a small bowl mix together 1 tablespoon of cinnamon to 4 tablespoons of sugar
1 Tbsp saigon cinnamon
1 Tbp ground ginger
Pinch of (maple) salt
5 oz of canned coconut milk
1 Tbsp maple extract
2 Tbsp grade B maple syrup
3 Tbsp molasses
Instructions:
-Add dry ingredients into mixing bowl/mix well
-Add wet ingredients into smaller bowl/mix well (should be a total of 8 ounces of liquid ingredients. If the 5 ounces of coconut milk does not bring it up to 8 oz then add a little extra until the 8 ounces is reached)
-Combine wet and dry ingredients together by pouring wet ingredients into dry ingredients gradually and stirring until all are combined
-Mix until doe is crumbly and all flour is incorporated
-With floured hands, knead and mix until dough forms
-Chill in refrigerator for 20 minutes
-Pinch off golf ball sized portions and roll, then place on parchment lined cookie sheet and flatten slightly
-Brush tops with remaining coconut milk and sprinkle with cinnamon sugar*
-Bake at 375° for 15 min on a parchment lined baking sheet, then allow to cool
Best cookies ever. One would never know that they are vegan.
These sound wonderful. Have you tried using brown rice flower? I can’t eat wheat any more and almond flour is a no since I am allergic to the nuts. I don’t have the patience to mess around in the kitchen anymore.
No, I can say I have never tried brown rice flour with this recipe. The self rising flour tends to make a big difference in the soft fluffiness of the cookies, so it would definitely be an experiment I would be interested in trying to see if you can get the same texture in the cookie without the self rising component.
If you try it let me know how it turns out!