Canadian Molasses Cookies - No Butter

Submitted by Sydney Mike

"Thought this recipe was intriguing so decided to post it here!"

 

• Ready In: 1hr 5mins
• Ingredients: 8
• Serves: 60

ingredients

• 1 cup dark molasses
• 3⁄4 cup brown sugar, packed
• 1 teaspoon cider vinegar
• 1 egg
• 2 1⁄3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1⁄2 teaspoons ground ginger
• 1⁄2 teaspoon salt

directions

1. Preheat oven to 350 degrees F & grease several cookie sheets.
2. In large bowl, stir together molasses, brown sugar, vinegar & egg.
3. In another sift or whisk together flour, baking soda, ginger & salt, then add to molasses mixture, mixing until well blended.
4. Spoon dough by teaspoonfuls onto cookie sheets, about 2 inches apart.
5. Bake until edges are golden.
6. Remove from oven & let cool on pans on wire rack for 5 minutes before removing.

Reviews

[BrokenAnkle]

Yum! Mine took a good 12 minutes to bake. I had to return one batch to the oven, but they turned out fine. It made 50 cookies for me - I used the smallest cookiy scoop I had. The chewy/crispy texture is great and acting on other reviews, I added 1.5 teas cinnamon, .25 of nutmeg and .25 of cloves. I also used a little whole wheat flour and subbed 1/4 c splenda for the brown sugar.

 

[I Cant Believe Its]

Mmm! great, light cookies! They een crinkles at the top! I loved molasses so i had to try these, and i wasn't disappointed by the deep, rich flavour! I added 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, and 1/8 teaspoon nutmeg to boost the spice. I wasnt disappointed! i only got 30 cookies, so the serving size definetly isn't correct. I put mine in for 15 minutes, but they were very crispy so i would put them in less next time. When i made these, i was at first alarmed as i mixed the dry into the wet that the cookies would be to dry. But once incorperated, i thought they were to sticky! I just wetted my fingers though, and the dough didn't stick to them. Thanks!

 

[mliss29]

Wow! I tried these out of curiousity, but they are really good! I only had 1/2 cup molasses, so I made half a batch. I got them all mixed up, made big heaping teaspoon cookies (that's just how I make cookies!) and fit 18 into the oven for the first batch. "Bake until edges are golden." What? These things are BROWN!!! lol. So I baked those for 12 minutes and let them sit 5 before removing. They were difficult to remove and though they tasted good, they were a little stiff and crunchy. I had enough left for 3 cookies, baked them for 10 minutes, and only let them sit for 2 minutes. For eating, they were just right; but for removal, I probably should have let them sit 1 more minute. They are really good! And extra good with whipped topping on them!!! I will make these again, maybe just for fun and definitely when my son's school does old-fashioned school. Thanks! Reviewed for ZWT4.

 

[Lucky in Bayview]

Delicious! I've never made a cookie without fat before. I love the texture. I halved the recipe and needed to add a little more flour to hold the dough together. I also added just about a 1/4 t. of cinnamon. Thanks for sharing this unique recipe!

 

[Wigglesworth]

I've been needing a good, butter-less recipe for making snack for my kids and this is great! so much flavor, nice and chewy/crispy (which my kids love). I used some soft white wheat flour with the white, added a little extra ginger and some cinnamon. Baked 9 min. I greased the edges of the pan and used parchment paper, but I've finally found something that'll stick to parchment paper!