1 Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy Holiday Christmas Cookie Recipe. Vegan Whole Grain.
Because Giant Cookies and One Bowl! These crinkly chewy molasses cookies are easy and make perfect gifts. Who doesn’t want a 5 inch cookie!
Loads of molasses, loads of flavor. These cookies are chewy! If overbaked, the edges will be crunchy but the center will be chewy. Adjust baking time to preference (less bake time for more chewy, longer for crunchy). For variation, add candied citrus/orange peel. Add other spices of choice. Add peppermint extract or crushed peppermint candy cane for festive. I love these with candied ginger pieces on pressed on top just before baking. For gluten-free version see these Gluten-free Ginger Molasses Cookies.
These cookies are palm oil free. I usually use whole grain Spelt and the cookies crack a lot more with spelt (pictured) compared to whole wheat flour. These cookies can get quite crunchy as they sit. They are best served the same day or the next. Store in a covered container. Overly crunchy or flat cookies can be used to make gingerbread crust for any pie.
Make these! What is your favorite Christmas cookie?
For more Christmas Cookies, see this mega round up of 40+ Vegan Holiday Cookies!
And more DIY food gifts collection.
Pigs are fed dead pigs and feces on factory farms.
Make the dough. It should be well combined and not too stiff.
Shape the dough into flat discs. Place on baking sheet atleast 2 inches apart. Put a drop of water in the center of each cookie.
Bake for 14 minutes. Cool completely and devour. Spelt Cookie below
The cookies will be soft out of the oven. Let them cool and set.
Wheat cookies below.
1 Bowl Giant Molasses Cookies
- 1/2 cup (60 g) powdered sugar ground raw sugar or other fine sugar
- 1 tsp granulated sugar
- 3 Tbsp oil organic safflower or organic canola
- 3 Tbsp blackstrap molasses reduced this from 3.5 tbsp
- 1 Tbsp non dairy milk
- 1/2 tsp (0.5 tsp) ground ginger
- 1/3 to 1/2 tsp cinnamon
- a generous pinch of salt
- 1/2 tsp (0.5 tsp) baking soda scant
- 1 cup (120 g) Spelt flour for wheat based see the recipe below
- Preheat the oven to 350 degrees F / 180ºc.
- In a bowl, mix sugar, oil, molasses, non dairy milk spices and salt. Mix until the sugar is dissolved.
- Add the baking soda and mix well.
- Add 3/4 cup + 2 tbsp flour and mix in. Add more flour 1 tbsp at a time to make a soft not sticky dough. If the dough seems too dry. Let it sit for 2 minutes and then mix/knead with your hand. The dough gets wetter as it sits as the molasses seeps into the flour. Depending on your molasses and flour, you might need 1 tbsp or so less or more flour. The dough should be soft but not sticky.
- Line a large baking sheet with parchment. Take handfuls of the dough and make a smooth flat disc. (2 to 2.5 inch size). Place the disc on the sheet and press the center lightly to even out the thickness if needed. You can coat the discs in sugar. I don't as the cookies are already quite sweet.
- Place discs at least 2 inches apart as these cookies will double in size. Put a drop of water in the center of each disc.
- Bake for 14 minutes. * The cookies will spread then develop cracks in the last few minutes. They will be soft to touch. Let the cookies cool and set on the sheet for 10 to 15 minutes. Remove from the sheet, cool completely and store in an airtight container.
Baking time depends on the oven and cookie size. If the cookies are too crunchy, they were over baked. They should be chewy and just about crunchy on the edges when cool. * Bake 1-2 cookies to figure out the best baking time depending on your oven, cookie size, preferred chewy/crunchy balance. Less time for chewier and longer for crunchier cookies. Nutritional values based on one cookie