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.