Molasses Cookie Recipe-The BEST Vegan Cookies!

Prep time 15 minutes | Total Time 45 minutes

I learned to make these absolutely delicious vegan cookies from my best friend’s mom- Grace. These cookies are the perfect blend of sweet and spice and the warm flavors are super comforting and homey. Soft and chewy with just the right amount of sweetness, no one will ever know these are vegan! So whether you’re looking for a homemade vegan cookie recipe or just looking for a delicious homemade cookie, these are perfect.

Ingredients

• 2 cups white flour

• 1 cup of sugar

• 3/4 cup vegetable shortening

• 1 “fake egg” I use 2 tablespoons of arrowroot powder mixed with 3 tablespoons of water

• 1/4 cup dark molasses

• 2 teaspoon baking soda

• 1 teaspoon of cinnamon

• 1/2 teaspoon of cloves

• 1/2 teaspoon of ginger

• 1/2 teaspoon salt

Instructions

1. Preheat oven to 370 degrees and line baking sheet with parchment paper or grease cookie sheet

2. Cream together the sugar and shortening and blend until well mixed - I use a hand mixer and blend on medium speed for about 3-4 minutes, scraping the bowl occasionally

3. Mix up your fake egg- you can also use commercial egg replacer instead - by mixing together the arrowroot powder with the water- blend it well with a fork or mini whisk

4. Add your egg and molasses to your sugar/shortening mix, beat on medium speed for about 3-4 minutes until well blended and creamy

5. Mix or sift together the dry ingredients: flour, baking soda, cinnamon, cloves, ginger, and salt

6. Add the dry ingredients to the sugar/shortening/molasses mixture a little bit at a time

7. Mix with hand held beaters until the wet and dry ingredients are well combined - If your dry ingredients seem too crumbly add in 1 teaspoon to 1 tablespoon of water slowly until batter is not crumbly but well mixed and moist

8. Chill the batter for about 30 minutes in the refrigerator

9. Roll the cookies into one inch balls and then roll in sugar

10. Place on cookie sheet (either lined with parchment paper or greased)

11. Bake for 8-10 minutes

12. Cool on cookie sheet for 2-3 minutes then transfer to cooling rack.

    Enjoy!!!!