1 Bowl Giant Molasses Cookies

4.88 from 8 votes

1 Bowl Giant Molasses Cookies

1 Bowl Giant Molasses Cookies. Vegan Ginger molasses cookies. Huge, chewy and Crinkles! Easy Holiday Christmas Cookie Recipe. Vegan Whole Grain.

Prep Time10

Cook Time15

Total Time25

Course: Cookie

Cuisine: American

Servings:

Author: Vegan Richa

Ingredients

Wet:

1/2 cup 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 ground ginger
1/3 to 1/2 tsp cinnamon
a generous pinch of salt
1/2 tsp baking soda scant

Dry:

1 cup Spelt flour for wheat based see the recipe below

US Customary - Metric

Instructions

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.
These cookies benefit from adding 2 tbsp almond flour to the dough esp if using wheat flour. Add along with fry ingredients, mix and continue .
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. Check at 13 minute mark when using wheat flour. 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.

Notes

For variation: add candied citrus peel to the wet.
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

Nutrition