9.24.2010

Pumpkin Molasses Cookies

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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!

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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.

Print recipe

I can't wait to make these again!

Have a terrific week!




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28 comments:

Joanne said...

The first time I made vegan cupcakes, I was shocked by how much I liked them compared to regular cupcakes. I haven't tried cookies yet but pumpkin molasses...you know those are going to be made! Delicious.

Jo said...

These will be next on my list to make. I've made your oatmeal twice! It is a fabulous quick breakfast that is not only tasty but healthy.

Jo

Megan said...

They sound great, and I'm really surprised to hear they weren't dry. I think I'm under that same misconception!

Mother Rimmy said...

Now that's what I call a very pretty cookie! Fantastic pictures.

Mimi said...

There is no doubt in my mind that I would LOVE these cookies!

Mimi

5 Star Foodie said...

These sound so amazing! An excellent healthy recipe!

Stella said...

Yum Kim! These look so delicious and super healthful. I know they are not dry either. I've been making vegan cakes and cookies for a long time, and I've come to enjoy them just as much as regular baked goods:)
p.s. I'm going to make a sweet potato pie soon. I think I'm going to break down and use some turbinado sugar in it (smile). I've been really good, so yeah, I'll just hop right back up on the wagon after...

scrambledhenfruit said...

Molasses cookies are my absolute favorite! I've never tried making them vegan, but I'm definitely going to try these.

Pamela said...

I think I need to try these! Pumpkin Molasses sounds like an awesome cookie!

Monet said...

I want to try these out tomorrow! The raw sugar makes these look so lovely, and I'm sure the pumpkin and molasses makes them moist and chewy. I've been pleasantly surprised with all the vegan baking recipes I've tried...it seems like this is another winner!

bellini valli said...

Can of pumpkin check...molasses check..I believe I am ready to make my forat into vegan cooking.

Kim said...

I've heard that you can sub flax seeds for eggs, but haven't tried it yet. Thanks for letting us know that it works so well. These cookies do sound wonderful!

P.S. I finally found two little pie pumpkins and am looking forward to cooking them so that I can make some pumpkin treats.

Randi Troxell said...

i never care for pumpkin.. but hubs does.. might have to try this one out for him!!!

TKW said...

I'd never heard of substituting flax for egg? Who knew? This sounds awesome!

Jeannie said...

These look so good! My boy would love them cos there so much sugar on them lol!

Lisa said...

These look great! I tried making molasses cookies last week by adapting a not so healthy recipe to a healthy one. They turned out awful! I can't wait to make these. Do you think I could substitute black strap molasses for regular molasses?

Holly said...

Oh my Goodness-My grandma used to make molasses cookies and they were to die for! They would be over the top yummy with pumpkin!!

The Blonde Duck said...

I love all these fall recipes!

Jenn said...

I didn't always like the taste of molasses growing up. But now it's something I need to have in my arsenal of ingredients. lol. I'll take a couple of those along with that glass of milk. :)

Stella said...

Hey Kim! Yes, you are right about certain brands of sauerkraut in terms of low to no probiotic content. This is usually due to pasteurization. Unpasteurized sauerkraut products can usually be bought at places like Whole Foods & specialty stores. Or, you could, of course, make/brew up your own;)

Oh, and these cookies look even better on my second visit-yum!

LEON said...

Thanks for a great recipe.It looks so good!It is exactly the dish I’d love to eat

Magic of Spice said...

These look delicious and I love pumpkin...

Kristin said...

Pumpkin is one of my favorite things, yet I have never baked pumpkin cookies. Crazy!

Foodessa said...

Kim...cookies like these get me in big trouble...I just can't stop at one. Oh well...threadmill, here I come!

Ciaod for now,
Claudia

MegSmith said...

Wow every post of yours I look at I say to myself "I HAVE to make this!". You have some amazing sounding recipes.

Shel said...

wow, I happen to be a vegetarian who loves molasses cookies (they were my grandma's specialty). So I can have pumpkin molasses cookies that have flaxseed in them? That's amazing. Thanks for this post! If I had read this earlier I probably would have made them today. lol

G. said...

We made these yesterday and they were great! Even with our unusual oven and converting the measurements (bc we are overseas), they came out super. They have to bake enough to get "dried out" not dry really, but the batch that was more baked, and a little drier, was tastier than the wetter batch. And 18 good sized cookies are already GONE.

We used about 1/3 of a 15 oz sized can of pumpkin. I froze the rest in 2 batches for next time. And I predict next time will be later this week.

Thanks for this super recipe!

theUngourmet said...

G- I was so happy to hear that you enjoyed this cookie recipe. I'm so glad the conversion of the ingredients worked out!

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