1 Bowl Giant Molasses Cookies

Name: 1 Bowl Giant Molasses Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 9 serving
Ingredients: 1/2 cup powdered sugar; 1 tsp granulated sugar; 3 Tbsp oil; 3 Tbsp blackstrap molasses; 1 Tbsp non dairy milk; 1/2 tsp ground ginger; 1/3 to 1/2 tsp cinnamon; A generous pinch of salt; 1/2 tsp baking soda; 1 cup spelt flour

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
9
Calories
142 kcal
Course
Baked Goods
Cuisine
American

1 Bowl Giant Molasses Cookies

Danielle Hudson

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1 Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy Holiday Christmas Cookie Recipe. Vegan Whole Grain.

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Ingredients

Servings

Wet:

1/2 cup powdered sugar ground raw sugar or other fine sugar
1 tsp granulated sugar
3 Tbsp oil organic safflower or organic canola
3 Tbsp blackstrap molasses reduced this from 3.5 tbsp
1 Tbsp non dairy milk
1/2 tsp ground ginger
1/3 to 1/2 tsp cinnamon
A generous pinch of salt
1/2 tsp baking soda scant

Dry:

1 cup spelt flour for wheat based see the recipe below

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Instructions

Preheat the oven to 350 degrees F / 180ºc.
In a bowl, mix sugar, oil, molasses, non dairy milk spices and salt. Mix until the sugar is dissolved.
Add the baking soda and mix well.
Add 3/4 cup + 2 tbsp flour and mix in. Add more flour 1 tbsp at a time to make a soft not sticky dough. If the dough seems too dry. Let it sit for 2 minutes and then mix/knead with your hand. The dough gets wetter as it sits as the molasses seeps into the flour. Depending on your molasses and flour, you might need 1 tbsp or so less or more flour. The dough should be soft but not sticky.
Line a large baking sheet with parchment. Take handfuls of the dough and make a smooth flat disc. (2 to 2.5 inch size). Place the disc on the sheet and press the center lightly to even out the thickness if needed. You can coat the discs in sugar. I don't as the cookies are already quite sweet.
Place discs at least 2 inches apart as these cookies will double in size. Put a drop of water in the center of each disc.
Bake for 14 minutes. * The cookies will spread then develop cracks in the last few minutes. They will be soft to touch. Let the cookies cool and set on the sheet for 10 to 15 minutes. Remove from the sheet, cool completely and store in an airtight container.

Notes

For variation: add candied citrus peel to the wet. Baking time depends on the oven and cookie size. If the cookies are too crunchy, they were over baked. They should be chewy and just about crunchy on the edges when cool.
* Bake 1-2 cookies to figure out the best baking time depending on your oven, cookie size, preferred chewy/crunchy balance. Less time for chewier and longer for crunchier cookies.
Nutritional values based on one cookie

Nutrition Information

Show Details

Calories 142kcal (7%) Carbohydrates 22g (7%) Protein 1g (2%) Fat 5g (8%) Sodium 107mg (4%) Potassium 97mg (3%) Fiber 1g (4%) Sugar 11g (22%) Calcium 16mg (2%) Iron 1mg (6%)