Christmas at my house means a lot of butter. And eggs.
Our Christmas cookie plates aren't always the most inclusive when it comes to diet.
When faced with someone's gluten intolerance, I usually accommodate by making naturally gluten-free desserts: ice cream, pots de crème, cheesecake, etc. It's not quite so easy with vegan desserts. And with so many talented vegan bakers online (Ashlae at Oh Ladycakes is my favourite), I've never been particularly motivated to develop my own recipes for vegan treats.
But you see, in the midst of my Christmas baking planning, my step-brother was on my mind. My vegan step-brother, who never gets to partake in the Christmas cookie plate. So when I stumbled upon a Martha Stewart recipe that didn't have any eggs, I thought to myself "this could easily be vegan-ized." After a little trial-and-error (coconut oil imparted a much too strong flavour for my taste), I've settled on these. Crispy-crackly on the outside from their sugar bath, and chewy-tender on the inside thanks in large part to the molasses content, these little guys are a winner.
Vegan Spiced Molasses Cookies
1 1/2 cup flour
1 tbsp cocoa powder
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp freshly ground nutmeg
1/8 tsp freshly ground pepper
1 tsp baking soda
pinch of salt
1/2 cup neutral oil (like sunflower, grapeseed, etc)
1/2 cup packed brown sugar
1/4 cup molasses
1 tsp vanilla extract
1/4 cup sugar
Preheat oven to 325F
In a small bowl, whisk together ingredients from flour to salt. In a separate bowl, whisk together oil, brown sugar, molasses and vanilla extract. Fold dry ingredients into the wet until combined.
Roll tablespoonfuls of dough into balls, and toss in the white sugar to coat. Bake for 10 to 12 minutes on a parchment-lined baking sheet until cookies begin to crack on top. Allow to cool for a few minutes on the baking sheet before transferring to a rack to cool completely.
I would say that they would pair perfectly with vanilla ice cream... but that's not very vegan.