These cookies have the same taste, look, and texture of the non-vegan ones. And no chill time. Very fast and easy to put together. Make sure you drain the apple sauce from most of its water content BEFORE measuring. I just put some on a paper towel and patted it.
- 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
- 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.
This is the PERFECT vegan recipe! Absolutely no alternations needed. I'm completely in shock about how perfect this cookie is.
This is the PERFECT healthful molasses cookie - vegan or otherwise. Tasty, firm and nicely cracked on top with a hint of sweetness. Your instructions were spot on, too, ValGal (just noticed we share the same name!).
This is a uncomplicated recipe, but I tried to complicate one batch by rolling out the oily dough and cutting them to achieve a more perfect round, but your way proved superior - just roll 'em in your hand and roll 'em in the sugar! I used turbinado sugar for a more pronounced look. I was also tempted to chill the dough, but better to just forge on ahead with the instructions. I did bake mine on parchment paper with excellent results.
The iron content isn't listed, but I'm sure it has to be way up there with all the molasses - I recommend organic bootstrap molasses for all the great trace minerals. Also, I used whole wheat flour, fresh ground, and had lovely results, too.
Thanks again for this! I'll upload pics.
-- Veggie Val
I'm not vegan, but I wanted to try out a vegan cookie recipe that I wanted to take to a potluck.
WOW. These are the best spice cookies that I've ever had! Gingersnaps or spice cookies aren't usually something that people chow down on, but all my friends and family (all non vegan) went to town on this. Even my 3 yr old cousin was double fisting and scarfing it down.
I used a pumpkin pie mix instead of the spices listed here for simplicity, and rolled the dough in turbinado sugar. Usually, I find vegan cookies to be too cakey or doughy, but the turbinado added a nice exterior crunch, and the inside was perfectly moist. The dough was a little too watery at first (because of climate, maybe) so I add a couple more tablespoons of flour.
EXCELLENT holiday cookies for vegans AND non-vegans!