Everyone enjoys cookies around the holidays and Molasses Spice Cookies are a classic. We’ve reworked the recipe to make these traditional little sweets both vegan and gluten-free! Can’t eat nuts? No problem, the decorative pecans are optional and the cookies are just as cute without them.
This recipe makes about 3 dozen small cookies. They pair well with coffee, hot tea, chai, or cocoa, and are always a welcome addition to cookie swaps or office/school parties.
- 1 1/2 tsp. Egg Replacer in 2 Tbs. warm water
- 2 cups gluten free all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. cinnamon
- pinch ground nutmeg
- pinch ground cloves
- pinch salt (optional)
- 1/3 cup molasses
- 1/2 cup vegan margarine, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened, plain soy milk
- 1 tsp. vanilla
- optional topping, sugar and/or pecans
- Preheat oven to 350.
- Line two baking sheets with parchment paper or re-usable silicone baking mats.
- Mix Egg Replacer with warm water and set aside to congeal, this will be the binder.
- In a large bowl, mix flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves and salt. Set aside.
- In a second bowl, cream together molasses, vegan margarine, sugar, brown sugar, soy milk, vanilla and prepared Egg Replacer. When smooth and silky, add to dry ingredients. Mix into a soft, uniform dough.
- Form dough in one-tablespoon size balls. Use cool water on your fingers to prevent dough from stick when you are rolling the balls.
- To garnish with sugar, dip half of each cookie into a bowl of sugar before placing on the baking sheet. Sugar creates a pretty effect on these cookies - they sparkle and the top gets distinct cracks.
- If you want, add a pecan to the top of each cookie as decoration for a healthy bite of protein. Neither the sugar or pecans are necessary, though, to create a tasty cookie.
- Bake at 350 degrees Fahrenheit for 15 to 18 minutes.
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