Yet, cookies take the cake when compared to their bar counterparts. Because of this, we anticipate that you will like our compilation of our favorite cookie recipes just as much as you loved the last one including bar recipes. The second one is here, and it’s what I used to call vegan chewy molasses cookies in the past.
For a total of 20 cookies:
Time required for preparation: 15 minutes
Cooking time: 10-12 minutes
- 1 tbsp. (15ml) of organic grounded flax seeds
- 3tbsp. (45ml) of water
- 1 cup (250ml) of sorghum flour
- 1/2 cup (125ml) of organic millet flour
- 1/2 cup (125ml) of organic almond flour
- 1/4 cup (62.5ml) of organic corn starch or tapioca starch
- 1tsp. (5ml) of baking powder
- 1/2 tsp. (2.5ml) of baking soda
- 1/2 tsp. (2.5ml) of cinnamon
- 1 pinch of salt
- 40 ml of organic coconut oil
- 40ml of vegan butter
- 1/2 cup (125ml) of organic brown sugar
- 1/2 cup (125ml)of organic blackstrap molasses
- 2 mashed organic bananas
- 1 tsp. (5ml) of vanilla
- Vegan chewy molasses cookies
- Preheat your oven to 375º.
- In a small bowl, combine the flax seeds and the water and put aside for 10 minutes.
- In a medium bowl, put together the sorghum flour, the millet flour, the almond flour, the corn starch, the baking powder, the baking soda the cinnamon and the salt.
- In another bowl, mix the butter, the coconut oil, the brown sugar the bananas, the flax seeds and the vanilla until you get a smooth texture.
- Incorporate the flour mix in the banana and mix until you get a nice batter.
- Put about 1 tbsp. (15ml) of batter on a cookie pan and put it in the oven for about 10-12 minutes.
- When you remove them from the oven, let them cool for about 5 minutes before you transfer them on a wired rack.
As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:
I am grateful to each and every one of you! At this point, I’ve baked these cookies no less than six times, and each and every time, they turn out perfectly. They are popular among the people I know.
Hey! I baked these cookies, and they came out looking really delicious! Many, many thanks for sharing this recipe with us. I’m going to make it again, and I also want the recipe for those amazing brownies that you have.
I really appreciate you sharing this recipe with me. Molasses cookies were a new experience for me, and I was pleasantly surprised by them. These were really popular in my family.
. I can’t get enough of these vegan chewy molasses cookies! YUM! YUMMO.
. Today, I worked on them (well actually yesterday).
Wow, amazing, delicious, delicious!
And, just a little message before I officially say my goodbyes to all of you: You are one thousand, no, one million, no, one billion, no, one billion times more great, pleasant, and fantastic than any of these recipes. Love you, love you all!
Contents
- 1 FAQs
- 1.1 What does molasses do for cookies?
- 1.2 Why are my molasses cookies so hard?
- 1.3 What is the difference between gingerbread cookies and molasses cookies?
- 1.4 Why didn’t my molasses cookies flatten?
- 1.5 What is the best type of molasses for cookies?
- 1.6 Should I refrigerate molasses cookie dough?
- 1.7 How do you make cookies more chewy?
- 1.8 Why are my cookies not soft and chewy?
- 1.9 Can I substitute butter for shortening in molasses cookies?
- 1.10 Is there a substitute for molasses making gingerbread cookies?
FAQs
What exactly does the addition of molasses accomplish for cookies? Molasses’ primary contribution to cookies is the boost of taste that it provides. In addition to that, it imparts a sweet flavor (although sugar is also a part of this recipe). Molasses, which is one of the wet components in the batter, is also responsible for contributing the batter’s deep brown color.
In conclusion, it will be challenging for the cookie to maintain its form if the dough contains an inadequate amount of flour or an excessive amount of moisture. You may try increasing the amount of flour that you’re using, one tablespoon at a time, or you could reduce the amount of liquid that you’re using (in this case, the molasses), by one or two tablespoons.
Cookies traditionally made with gingerbread, which are also known as gingersnaps, tend to be wafer-thin and have a texture that is more crisp. (Be sure to have a peek at my Healthy Simple Gingerbread Cookies if you’re interested in a recipe for this kind of ginger cookie.) Molasses cookies tend to have a more chewy consistency.
You made changes to the recipe.
Conversely, if the cookies weren’t made with the intention that they would naturally spread during baking, the cookie recipe could ask you to press the cookies down before baking them. Cookies won’t spread quite as much if you use less butter or oil than the recipe calls for, so adjust the quantity accordingly. If you use an excessive amount of flour, the cookies won’t spread out as much as they normally would.
What Are Some of the Many Types of Molasses That Can Be Used in Cookies? There are three varieties of molasses, but only two of them—light molasses and dark molasses—are appropriate for making molasses cookies. If you want a deeper color and a stronger molasses taste, dark molasses is the way to go. Nevertheless, if light molasses is all that you can get, you may use it instead.
The spreading of the cookie dough may be controlled by chilling it.
The fat in the cookies may be made more firm by chilling the cookie batter before baking. It takes longer for the fat in the refrigerated cookie dough to melt during the baking process than it does for fat at room temperature. The cookies will spread less if the fat is allowed to stay firm for a longer period of time.
The suggested temperature in many cookie recipes is 350 degrees Fahrenheit; but, if you reduce it to 325 degrees Fahrenheit, your cookies will cook a bit more slowly and will keep more moisture in them. Reduce the Time You Bake Them For There is another approach to keep your cookies chewy and soft, and that is to bake them for a shorter amount of time.
Cookies will turn out softer if they are baked at 375 degrees Fahrenheit for a shorter amount of time in a hotter oven than they would be at a lower temperature. They won’t spend a long time in the hot air of the oven drying out, but rather will bake quickly. Instead of cooking the cookies for the whole period of time specified in the recipe, slightly underbaking them will produce results with a softer texture.
In response to your question, “can butter and shortening be used interchangeably in baked goods?” the answer is “yes,” and a one-to-one swap is possible between the two. But, you should be aware that the outcomes, namely the baked products you produce, may vary somewhat depending on the kind of fat that you use. This is due to the fact that butter and shortening are two very distinct substances.
Molasses may be replaced with honey, applesauce, or maple sugar for a healthier version of the same dish. These alternatives won’t have the same taste, and the food they produce will have a different consistency, but if you’re seeking for a healthy alternative, those ingredients are your best bet.