Spiced Molasses Cookies (Vegan)
Large, chewy, and soft, these festive spiced molasses cookies are heavy on the warm spices and molasses. They are dairy and egg-free and could not be easier to bring together.
Ingredients
- 8 tbsp / 120 grams plant based yogurt
- 4 cups / 480 grams all purpose flour
- 12 tbsp / 168 grams plant based butter - melted
- 2 cups muscovado sugar (see recipe on the website to make it homemade)
- 8 tbsp / 120 grams molasses
- 4 tbsp cornstarch
- ½ tsp baking soda
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp cloves
- optional - turbinado sugar - sprinkle a small amount over the cookie dough balls before baking
Instructions
- In a medium bowl, add all of the dry ingredients - flour, baking soda, baking powder, cinnamon, ginger, cloves and cornstarch. Whisk to fully combine the ingredients and set the bowl aside.
- In a medium bowl, add all of the wet ingredients - melted butter, muscovado sugar, molasses, yogurt and vanilla extract. With a hand mixer, blend the ingredients together for 1 minute on medium speed. Add the dry ingredients to the wet ingredients and continue blending on medium speed just until combined and no more flour can be seen.
- Cover and refrigerate the dough for 30 minutes.
- Pre-heat the oven to 350F and prepare 2 cookie sheets by lining them with parchment paper.
- Remove the dough from the refrigerator and begin scooping the cookie dough balls. Each ball is 3 tablespoons of dough. Scoop the dough, roll it between your palms to smooth it out and place it on a prepared cookie sheet. Repeat this process for all 20 cookies. I sprinkled a little turbinado sugar over the dough balls before baking them. This step is completely optional. These are large cookies. Make sure they are not crowded on the cookie sheet. I baked only 5 cookies per sheet. Return the remaining cookie dough to the refrigerator between batches.Bake the cookies for 17 to 19 minutes. Allow the cookies to rest on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack.Store the cookies in an airtight container at room temperature.