3 Reviews

This is the PERFECT vegan recipe! Absolutely no alternations needed. I'm completely in shock about how perfect this cookie is.

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vegan chef lena August 20, 2011

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

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VeggieVal June 17, 2011

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!

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maneneko December 29, 2011
Vegan Molasses Cookies