These cookies are the bomb! I can't believe I've put off making a vegan cookie for so long. If I had known vegan cookies could be this scrumptious, I'd have been making them years ago!
My kids are huge molasses cookie fans. I can't believe how fast they cleared out the cookie jar this time! I have heard for years that ground flax can replace an egg in baking but I hadn't ever tried it. For some reason I thought vegan cookies would be dry but I can assure you, these are far from dry. In fact, I can't even tell there isn't an egg in this recipe. These are not a chewy molasses cookie but are more moist and cake like. I used whole wheat pastry flour instead of all purpose. I did use a little raw sugar as well. I'd like to play around with this recipe to see if I can make it without sugar.
Pumpkin Molasses Cookies (Vegan)
adapted from The Healthy Everythingtarian
Makes about 1 dozen
2 cups whole wheat pastry flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 cup ground golden flax seed
1/2 cup canned pumpkin
1/4 cup molasses
1/3 cup canola oil
3/4 cup raw sugar, reserving 2 tbsp
Preheat the oven to 350 degrees. Line a baking sheet with parchment or use a silpat.
In a large bowl, whisk all the dry ingredients together, including the ground flax. Set aside.
In a medium bowl, whisk together the pumpkin, molasses and canola oil. Then whisk in the sugar.
Combine the pumpkin mixture and the flour mixture. Mix well.
In a small bowl, mix the 2 tbsp sugar and a 1/4 tsp ground ginger.
Spoon 2 tbsp of the dough (I used a small ice cream scoop for this) and roll into a ball. Then toss the ball in sugar mixture until it is coated. Repeat this process. Before placing the pan in the oven, press a fork vertically then horizontally creating criss-cross lines (like you do with peanut butter cookies). The cookies should be between 1/4 and 1/2 inch thick.
Bake for 10 to 12 minutes or until slightly firm.
I can't wait to make these again!
Have a terrific week!