Vegan molasses cookies: Crunchy bites packed with aromatic spices
We all need a little crunchy sweet cookie to dip in our morning or afternoon tea. These vegan molasses cookies are a unique bite to try out.
These tasty cookies contain a myriad of spices that give them another dimension of flavour. The spices include cinnamon, ginger, cardamom that are combined with blackstrap molasses and other ingredients, resulting in the most appetising snack imaginable.
Vegan molasses cookies: The ultimate vegan treat
If you follow a vegan diet, you will be pleasantly surprised that this recipe is for you. After trying these cookies once, they may become a regular teatime treat to enjoy. If you do not follow a vegan diet yourself, but you have friends who do, invite them and serve them your homemade vegan molasses cookies. Sit back and wait for the compliments to start rolling in.
Ready in less than 30 minutes, these cookies are the ultimate new recipe to try out. Let us know in the comments of this recipe if you plan to try out this recipe.
Vegan molasses cookies recipe
Course: SnacksCuisine: VeganDifficulty: Easy
2 cups (250 grams) all-purpose flour
1 teaspoon (5 ml) baking soda
½ tablespoon (7.5 ml) cinnamon
1 teaspoon (5 ml) ground ginger
½ teaspoon (2.5 ml) ground cardamom
½ cup (120 grams) vegan butter, melted
⅔ cup (130 grams) dark brown sugar, packed
½ cup (125 ml) blackstrap or fancy molasses
½ teaspoon (2.5 ml) vanilla extract
raw sugar (for rolling)
Preheat the oven to 180°C.
In a medium bowl, combine the flour, baking soda, cinnamon, ginger, and cardamom. Mix well.
In a larger bowl, whisk together melted butter, brown sugar, molasses and vanilla.
Stir the dry ingredients into the wet ingredients. Wrap tightly in plastic wrap and refrigerate for 30 minutes.
Pour raw sugar into a bowl for rolling.
Scoop cookie dough by the heaping tablespoon and roll it into balls. Roll or press dough in raw sugar. Gently press each dough ball to flatten slightly. Place cookies on a baking sheet lined with parchment paper, leaving at least 1 ½” between cookies.
Bake for 8-10 minutes or until the cookies are cracked, puffy, and the edges appear cooked. Cool on a cooling rack.
Once cool store in a sealed container.
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