Description
These Vegan Molasses Cookies are a soft, spiced treat perfect for those seeking a dairy-free and egg-free dessert. Made with cashew butter, molasses, and warming spices like ginger, cinnamon, and nutmeg, these cookies blend rich flavors and a comforting texture. Rolled in cinnamon sugar and baked to perfection, they offer a deliciously chewy bite with a hint of crunch from the sugar coating. Ideal for snack time or dessert, they can be stored for a week while softening over time.
Ingredients
Scale
Wet Ingredients
- ½ cup cashew butter
- â…” cup soft brown sugar (or coconut sugar)
- â…“ cup molasses
- 2 tablespoons aquafaba
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup plain flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated cane sugar (or demerara sugar)
- 1 teaspoon ground cinnamon
Instructions
- Mix wet ingredients: Add the cashew butter, soft brown sugar, molasses, aquafaba, and vanilla extract to a stand mixer or large bowl and whisk together for a couple of minutes until fully combined and smooth.
- Prepare dry ingredients: In a separate bowl, sift together the plain flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt to ensure even distribution of spices and leavening.
- Combine dough: Add the dry ingredients to the wet mixture and stir or mix until a cohesive dough forms. If you do not have a stand mixer, use your hands to bring the dough together. Cover with clingfilm and refrigerate for at least one hour to firm up the dough.
- Preheat oven: While the dough chills, preheat your oven to 175°C (350°F) to ensure it’s ready for baking the cookies.
- Prepare cinnamon sugar: Mix the granulated cane sugar and ground cinnamon in a small bowl to create the sugar coating for the cookies.
- Shape and coat cookies: Remove dough from the refrigerator and divide into 12 equal portions. Roll each portion into a ball, then roll it in the cinnamon sugar mixture. Place the coated balls onto a parchment-lined baking sheet and gently flatten each one with the back of a spoon.
- Bake: Bake the cookies in the preheated oven for 10 minutes. After baking, allow them to rest on the tray for 2 minutes before transferring to a cooling rack to cool completely.
- Storage: Once cooled, store the cookies in a sealed container. They will be slightly firm and crunchy fresh out of the oven and will soften after the first day. They keep well for up to one week.
Notes
- Using aquafaba as an egg substitute helps bind the dough while keeping the recipe vegan.
- Refrigerating the dough is crucial for texture and ease of handling.
- You can substitute coconut sugar for brown sugar to reduce refined sugar content slightly.
- The cookies will firm up when first baked but soften over time due to molasses moisture.
- Store in an airtight container at room temperature for best freshness.
