What better way to start Blogmas than with a delicious vegan version of a classic holiday cookie? Most of our friends and family are receiving butter laden rum cakes from us for Christmas, but we have a friend from law school who’s vegan that we wanted to send something special to this year. I found just the thing!
Instead of finding a specifically vegan recipe, for these cookies I decided to test out using my standby molasses cookie recipe with the egg omitted and using Earth Balance in place of butter. I expected that I would need to do several trials and maybe add ingredients to make it worked. To my shock, they were completely perfect on the first trial. In fact…Jason and I agree that these are better than the original recipe. Really. Really! Really.
- ⅓ c. Earth Balance, melted
- ½ c. sugar
- ¼ c. brown sugar, packed
- ⅓ c. blackstrap molasses
- 2 t. vanilla extract
- 2 T. soy milk
- 2 c. all-purpose flour
- 1 t. ginger
- 1 t. cinnamon
- ½ t. cloves
- ½ t. allspice
- 2 t. baking soda
- In a medium sized mixing bowl, cream together the vegan butter and sugars with an electric mixer until smooth and well blended.
- Add the molasses, vanilla, and milk and beat until the mixture is very smooth.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dry ingredients into the wet and mix just until everything is well combined.
- Cover the dough with plastic wrap and refrigerate for an hour.
- When you’re ready to shape the cookies, preheat the oven to 350 degrees.
- Remove the dough from the refrigerator and use a cookie scoop or large spoon to measure out about a tablespoon or so of dough for each cookie. Roll each scoop of dough into a smooth ball with your hands and roll in additional sugar if desired.
- Place the balls onto lightly greased baking sheets and bake for 8-10 minutes, or until the surface of the cookies have nicely cracked.
This is my new molasses cookie recipe! The sugar gives it a delicious crisp exterior, and the molasses creates that soft and chewy center. Definitely one of my favorite sweet treats for this time of year.
It’s beginning to taste a lot like Christmas!