Vegan Apple Ginger Molasses Cookies

Yesterday was a rough day. It’s been several months since my Dad passed away, but it feels like just yesterday. My head kept playing tricks on me. Everytime I went to the store I kept thinking I needed to find my Dad a card. I would pass by several and ones that I knew my Dad would love and the memories would just come flooding back.
Browsing through recipes, I would come across one that I thought my Dad would love. He loved getting his packages with a card and a treat for the holidays. Especially his favorite–vegan cinnamon rolls. I still haven’t been able to post the recipe on the site yet.
Today I’m posting a recipe I made for him back at Thanksgiving. These vegan apple ginger molasses cookies are so good, you won’t be able to eat just one. In fact, I would recommend putting at least three on your plate. From experience, you will start at one, and end up eating three. Give in while you’re ahead.
vegan ginger cookies
Vegan Apple Ginger Molasses Cookies
2 1/2 cups white whole wheat flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ginger (I used fresh grated ginger. It provides a much better flavor than powdered ground ginger. But use ground if it’s all you’ve got).
¾ cup organic palm shortening or Earth Balance
1 cup coconut or brown sugar
½ cup blackstrap molasses
¼ cup applesauce
2 teaspoons vanilla
2 tablespoons ground flax seeds
1. Bring all of the ingredients to room temperature. In a seperate bowl, mix together the flour, baking soda, salt, cinnamon and ginger.
2. In a mixing bowl, beat the shortening or Earth Balance, sugar, and molasses together on medium speed for one minute.
3. Add the vanilla, applesauce and ground flax seeds and beat for an additional minute. Turn mixer to low.
4. Add the flour mixture slowly to the wet ingredients and mix until the dough begins to thicken.
5. Cover the dough, then chill for a minimum of one hour to overnight.
6. In a small bowl, place 1/4 cup of white sugar. Preheat oven to 350 degrees. Roll dough into tablespoons sized balls and roll in the sugar before placing on cookie sheet. Space cookies approximately 2-3 inches apart.
7. Bake cookies for 12-14 minutes. Watch to make sure that cookies don’t burn. Remove from oven and cool on wire racks. Store in airtight container.

Related Posts: 

Soft Ginger Vegan Cookies by Joy the Baker
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Comments

  1. Wow! These look AMAZING what a great recipe, I am not vegan, but would love these none the less!

  2. I made these last night and they are amazing. My husband have eaten almost all of them already.

    • burntapple says:

      So glad that you enjoyed them! They are one of my favorites! I consume way too many during the holiday season. I feel your husband’s pain. 🙂

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