Vegan Molasses Cookie by
CCVanB
Tags: Favorite
Ingredients
1 cup flour (145 grams)
2 tablespoons flour (145 grams)
1 teaspoon baking soda (5 ml)
1⁄2 teaspoon cinnamon (2.5 ml)
1⁄2 teaspoon ginger (2.5 ml)
1⁄4 teaspoon clove (1.25 ml)
1⁄8 teaspoon salt (.6 ml)
1⁄2 cup packed brown sugar (99 grams)
6 tablespoons vegetable oil (90 ml)
2 tablespoons molasses (30 ml)
1⁄2 teaspoon vanilla extract (2.5 ml)
2 tablespoons unsweetened applesauce
3 tablespoons sugar, for rolling
1 tablespoon course sugar
1 cup
flour (145 grams)
2
tablespoons flour (145 grams)
1
teaspoon baking soda (5 ml)
1
⁄2 teaspoon cinnamon (2.5 ml)
1
⁄2 teaspoon ginger (2.5 ml)
1
⁄4 teaspoon clove (1.25 ml)
1
⁄8 teaspoon salt (.6 ml)
1
⁄2 cup packed brown sugar (99 grams)
6
tablespoons vegetable oil (90 ml)
2
tablespoons molasses (30 ml)
1
⁄2 teaspoon vanilla extract (2.5 ml)
2
tablespoons unsweetened applesauce
3
tablespoons sugar, for rolling
1
tablespoon course sugar
Instructions
Preheat oven to 325 degrees F or 165 degrees Celsius.
In a mixing bowl, stir together flour, baking soda, cinnamon, ginger, cloves and salt.
In a second bowl, mix brown sugar, vegetable oil, molasses, vanilla and apple sauce.
Add flour mixture to brown sugar mixture and stir until mixed. Using a tablespoon measure, scoop up dough and form nice mounds. Place the mounds about 2 ½ inches apart on an ungreased cookie sheet (Silpat is okay) and sprinkle tops with sparkly sugar (I actually rolled the dough into balls and rolled them in sugar. When i put my cookies on the baking sheet i pressed them down with my fingers). Bake for 13-16 minutes. Let cool for 2 minute on sheet, then transfer to wire rack to cool.
Servings: 14
Serving Size: 1 cookie
Nutrition Information (per serving):
Fat |
5.9 g |
Carbohydrates |
21.5 |
Fiber |
0.4 g |
Protein |
1.1 g |