Recipe by Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook - originally posted to her blog, One Frugal Foodie.

I live in a very dry climate, so it was near impossible for me to keep these molasses cookies soft and pliable ... however, they were perfect for almond milk dunking and with a hot cup of tea!

Snappy Molasses Cookies

Recipe adapted from allrecipes.com

2/3 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
1 egg or 1 Ener-G “Egg” for egg-free
1/4 cup molasses
1 teaspoon vanilla extract
2 1/4 to 2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon groun nutmeg
1/3 cup white sugar (for rolling)

Preheat your oven to 350ºF (180ºC).

In a large mixing bowl, combine the oil and sugars. Beat in the egg, molasses, and vanilla. In a separate bowl, stir together 2 1/4 cups of the flour, baking soda, and spices. Stir the flour mixture into the wet mixture in your large mixing bowl until fully incorporated.  If the dough isn’t firm or seems too greasy, add a little extra flour. Shape the dough into 1-inch balls, roll them in the 1/3 cup sugar and place them a few inches apart on baking sheets.  Bake for 10-12 minutes. Remove them to a wire wrack or wax paper to cool.

Note: I live in a very dry climate, so yours may stay chewier if properly stored.

Yields about 3 dozen cookies

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