Healthy spicy vegan molasses cookies with a chewy texture thanks to Sunbutter. These delicious old fashioned cookies are without dairy, refined sugar and oil. Eat them plain, or fill with cream and stack like whoopie pies! A healthy, delicious spicy gem of a cookie.
Healthy Vegan Molasses Cookies
These molasses cookies are the quintessential spice cookie made with out dairy, refined sugar, oil and even nuts. I filled mine with chocolate cream but you can eat yours plain. Either way, within an hour you will be sinking your teeth into a chewy spicy cookie.
How is that possible? Very! Just follow me and we shall take a healthy molasses cookie journey.
Before we dive into the recipe, I'd like to invite you to sign up for my free chocolate course. Five lessons hit your inbox with detail on how to create your own simple healthy chocolate desserts.
Okay, so back to this recipe...
What Are Vegan Molasses Cookies?
Molasses are dark chewy spicy cookies that have an almost bitter flavor, yet also sweet especially by the sugar coating. And they make people smile.
Vegan molasses cookies are vegan because I replaced the butter and eggs and oil that you might find in the traditional recipe.
Ingredients in Vegan Molasses Cookies
Here are the basic ingredients in most molasses cookie recipes:
Flour - structures cookie
Baking soda - helps puff up cookie but not high enough to ruin flatness.
Spices - to support spicy molasses flavor
Brown sugar - or coconut palm sugar
Molasses - I use original; blackstrap is too bitter.
And here are the two ingredients I replace to remove dairy and oil from my recipe, making it healthier, vegan, egg-free, dairy-free, oil-free and more:
Aquafaba - instead of eggs
Sunflower Seed Butter - instead of butter you'd find in a traditional recipe. I use awesome Sunbutter, the best organic sunflower seed butter, but you can also use a nut butter.
How Do You Make Molasses Cookies From Scratch?
1. Mix dry ingredients together.
2. Put wet ingredients together.
3. Add wet to dry and mix until you have a wettish batter.
4. Refrigerate this batter for an hour. This will allow you to roll them for rolling in sugar and baking.
5. Roll into balls and roll in cane sugar.
6. Bake at 350 F. The cookies will sink as they back, creating the quintessential cracks. If they puff up too much, press down with a fork just as they come warm out of the oven.
7. Cool cookies on pan for 1 minute, then cool longer on a rack.
8. Store at room temperature in sealed container for a week. Then freeze the cookies or even the dough for three months.
Q & A for Molasses Cookies
How Healthy is Molasses?
Molasses is a thick syrup made from the sugar making process. It varies in the way it is refined, and this produces a product that retains more nutrition than ordinary sugar. Namely iron and magnesium.
What Does Molasses Do In Cookies
It makes cookies soft and chewy and lends a spicy flavor.
What is the difference between gingersnaps and molasses cookies?
Gingersnaps are crisp and spicy and molasses are chewy and spicy.
Why Do My Molasses Cookies Go Flat?
Typically all cookies go flat when they are lacking flour. I like my molasses cookies on the flat side though, so I hold back about ½ cup of flour in this recipe. Another way to keep them flattish is to press them down as they come out of the oven. This will create more of those lovely cracks.
More Easy Cookies to Make
2-Ingredient Vegan Sugar Cookies
Vegan Royal Icing (to frost sugar cookies)
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Healthy Vegan Molasses Cookies
Ingredients
Dry ingredients
- 1 ⅛ cups all purpose flour or all purpose gluten-free
- ¾ tsp baking soda
- 1 tsp ginger
- 1 tsp cinnamon
- ¼ tsp cloves
- pinch of salt
Wet ingredients
- ⅓ cup sunbutter or any nut or seed butter
- ¼ cup brown sugar or coconut palm sugar
- ⅛ cup cane sugar organic cane sugar
- ⅛ cup molasses original
- 3 tbsp aquafaba liquid from a can of chickpeas, unsalted
- 1 tsp vanilla
Instructions
Prep
- Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
Make cookies
- Mix dry ingredients in a smaller bowl.
- Mix wet ingredients together in a large mixing bowl.
- Add dry to wet and mix until you have a wettish batter. Stir by hand or use a hand-mixer.
- Cover the bowl of batter and refrigerate this batter for an hour. This will allow you to roll them into ovals for rolling in sugar and baking.
- Roll ovals and roll in cane sugar. Flatten into a circle with your hand.
- Bake at 350 F for 10-12 minutes. It's hard to tell if they are done. If your oven is hot, pull them out sooner.
- Cool cookies on pan for 2 minutes. This is important to allow them to cool. Then remove them from the pan and cool longer on a rack.
Storage
- Store at room temperature in sealed container for a week. Then freeze the cookies or even the dough for three months.
- Optional: I stuffed mine with chocolate buttercream icing, but you can eat them plain, obvs!
Nutrition
This post is sponsored by Sunbutter. My opinions are my own.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients and another immunity-boosting smoothie shot book, 4-Ingredient Smoothies + Juices , due out in January 2021. On this blog you'll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism, editor at The Feedfeed and a nutritional expert at WikiHow. More about Dee Dine here.
DonbakesNY
Can I use something other than aquafaba? Love the look of these
Dee Dine
Thanks! Sure, try apple sauce, same amount, unsweetened. Or a flaxseed egg.