October 20: Small-Batch Vegan Molasses Cookies

Small-Batch Vegan Molasses Cookies

Ingredients:
1 cup plus 2 tablespoons (5 oz) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
1/2 cup firmly packed light brown sugar
6 tablespoons vegetable or melted coconut oil
2 tablespoons mild molasses
1/2 teaspoon vanilla extract
2 tablespoons drained unsweetened applesauce
Sparkling sugar, for sprinkling

1. Preheat the oven to 325 and place a rack in the center. Line 2 baking sheets with parchment paper or nonstick foil.
2. Mix the flour, baking soda, cinnamon, ginger, cloves, and salt together in a small bowl.
3. Mix the brown sugar, vegetable oil, molasses, vanilla, and applesauce together in a medium-size mixing bowl. Add the flour mixture to the brown sugar mixture and stir until blended.
4. Scoop up tablespoonfuls of dough and shape into 3/4-inch balls. Arrange about 2 1/2 inches apart on the prepared baking sheets and press down to about 1/2 inch thick. Sprinkle the tops with sparkling sugar. Bake one sheet at a time for 13-15 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.

I took this pic at night so the lighting is not so good.

Dry ingredients

Wet ingredients

Thoughts: Very easy recipe especially because I didn't have to bring out the mixer. Like the title suggests, it was a small batch. I think it only made 16. It was a decent cookie...a little stiff....tasted like a molasses cookie vegan or not!

May 11: Monster Cookies

Monster Cookies

Ingredients:
6 tablespoons (3 oz) unsalted butter, softened
2/3 cup granulated sugar
2/3 firmly packed brown sugar
1 cup creamy or crunchy peanut butter
1/4 teaspoon salt
1/2 teaspoon pure maple syrup or mild molasses
1 1/2 teaspoons baking soda
2 large eggs
1 1/4 teaspoons vanilla extract
3 cups old-fashioned oats
1 cup candy-coated chocolates
1/2 cup semisweet chocolate chips

1. Preheat oven to 350 and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
2. In a large mixing bowl, stir together all ingredients in the order listed. Scoop up generously heaping tablespoonfuls of dough and shape into balls about 2 inches in diameter. Arrange at least 3 inches apart on baking sheets and flatten the tops slightly. Bake one sheet at a time for 13-15 minutes, or until the edges are lightly browned. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool and crisp.

Addition of peanut butter, molasses and salt

Addition of eggs and baking soda

Oats!

Chocolate

Thoughts: The mixing of this cookie was probably the easiest yet because it required no mixer just a large bowl and a wooden spoon. However, baking them got a little complicated. I made them (I think) a little smaller than what was called for so I set the timer for 10 minutes instead of 13. When I pulled them out, I thought that they were done because they had browned on the edges, however I looked closer and it was still gooey in the center. So I stuck them back in the oven for 3-5 more minutes (like the recipe said). I thought some of them turned out a little darker than I liked so it is definitely a more crisp cookie. Patrick and I both thought they were ok.