Alisa Fleming ~ Some people are timid about using oil instead of dairy-free margarine in cookies, but I’m here to tell you that hundreds of batches scarfed down in minutes cannot be wrong! I’ve been baking up depression era-style cookies with oil for years, or “pantry” cookies as I like to call them. Our favorite recipe is still my good old-fashioned chocolate chip cookies (published in the guide and cookbook Go Dairy Free), but one should not live on chocolate chip cookies alone! Oh no, there are oatmeal cookies, pumpkin cookies, and these scrumptious molasses cookies.
The goal was to create thick, soft and chewy molasses cookies. To my initial dismay, these cookies were firmer and a little more like gingersnaps in our dry climate. Yet, after I got over my initial disappointment, I settled into these snappy cookies and realized how amazing they are in their own right. In fact, I forgot all about pursuing those soft, thick molasses cookies as I dunked these delicious morsels into a tall glass of almond milk.
Again, I do live in a dry, high desert climate. If you are in a more humid area, then your cookies will probably remain more soft and pliable. Either way, the taste and texture of these molasses cookies are divine. And yes, they are naturally dairy-free, soy-free, and I’ve included an option for egg-free / vegan.
- ⅔ cup grapeseed, vegetable, or melted coconut oil
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg or 1 Ener-G “Egg” (for egg-free)
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 2-1/4 to 2-1/2 cups all-purpose flour or whole wheat pastry flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1-1/4 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon groun nutmeg
- ⅓ cup white sugar (for rolling)
- Preheat your oven to 350ºF (180ºC) and line a baking sheet with a silicone baking mat or parchment paper.
- 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, the baking soda, and the pices.
- 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 ⅓ cup sugar and place them a few inches apart on baking sheets.
- Bake for 10 to 12 minutes, or until beginning to look firm around the edges.
- Remove them to a wire wrack or wax paper to cool. Repeat with remaining dough (I bake one sheet at a time).