Description
These vegan Molasses Cookies are soft, chewy, and packed with warm spices like ginger, cinnamon, and nutmeg. Made with cashew butter and aquafaba instead of eggs and butter, these cookies offer a perfect plant-based twist on a classic favorite. Rolled in cinnamon sugar for a sweet, crunchy coating, they are ideal for vegans and anyone craving naturally spiced baked treats.
Ingredients
Scale
Wet Ingredients
- ½ cup cashew butter
- ⅔ cup soft brown sugar (or coconut sugar)
- ⅓ cup molasses
- 2 tablespoons aquafaba
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup plain flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Coating
- ¼ cup granulated cane sugar (or demerara sugar)
- 1 teaspoon ground cinnamon
Instructions
- Mix Wet Ingredients: Add the cashew butter, soft brown sugar, molasses, aquafaba, and vanilla extract to a stand mixer or large bowl and whisk thoroughly for a couple of minutes until well combined.
- Prepare Dry Ingredients: In a separate bowl, sieve together the flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt to ensure even distribution of the spices and leavening.
- Combine Ingredients: Add the dry ingredients to the wet ingredients in the bowl or mixer. Mix until a dough forms. If mixing by hand, briefly knead to bring everything together. Cover the dough with clingfilm and refrigerate for at least one hour to firm up the dough.
- Preheat Oven: While the dough chills, preheat your oven to 175°C (350°F) to ensure it reaches the proper baking temperature.
- Prepare Cinnamon Sugar: Mix the granulated cane sugar and ground cinnamon in a small bowl to create the coating for the cookies.
- Shape Cookies: Remove the chilled dough from the fridge, divide it into 12 equal portions, and roll each into a ball. Roll each ball in the cinnamon sugar mixture to coat evenly, then place on a parchment-lined baking sheet. Flatten each cookie gently with the back of a spoon to set the shape.
- Bake: Bake the cookies in the preheated oven for 10 minutes, until edges are set but centers remain soft. After baking, let the cookies cool on the baking tray for 2 minutes before transferring to a wire rack to cool completely.
- Storage: Once cooled, store the cookies in a sealed container. They will remain slightly firm and crunchy initially but will soften after the first day. These cookies keep well for up to a week.
Notes
- For a gluten-free version, substitute plain flour with a gluten-free baking flour blend.
- Use coconut sugar as a natural alternative to brown sugar for a more wholesome sweetness.
- Ensure aquafaba is well whipped or at room temperature for better binding.
- These cookies improve in texture after a day as they soften and flavors meld.
- Store cookies in an airtight container to maintain freshness and prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
