Vegan Molasses Cookies
We’ve all heard of (and probably seen) hundreds of ginger molasses cookies by now right? But ginger, although incredibly tasty, is a very punchy strong flavour and let’s face it, it’s not for everyone. So we’re mixing things up here on Addicted to Dates, with cinnamon molasses cookies that are just as tasty and festive as their ginger cousins!
What’s more, the recipe uses cashew butter in place of traditional/vegan butter. This not only makes these cookies slightly healthier, it also lends a delicious deep roasted cashew flavour to these biscuits! And in case you’re allergic to cashews, fear not, you can swap in any nut butter or seed butter of your choice. I’ve tried these with both peanut butter and tahini which were both delicious, but bear in mind that whatever butter you use will have a strong effect on the end flavour of your cookies. So if you’re not a tahini fan, I wouldn’t recommend going that route lol.
These cookies will stay soft and chewy for days, and are perfect for gifting to friends, family and neighbours seeing as they are stored at room temperature. So let’s get to it!
WHAT INGREDIENTS ARE IN THESE COOKIES?
Cashew butter: As briefly mentioned above, this recipe uses cashew butter in place of stand/vegan butter! Not only does this keep these cookies oil-free, the cashew butter bakes into a lovely roasted cashew flavour which comes through so perfectly along with the cinnamon flavour of these cookies.
Coconut sugar: The cookie dough is sweetened with coconut sugar which gives them a beautiful caramel flavour and colour. You can also use soft brown sugar in it’s place if you’d prefer.
Molasses: The star of this recipe is molasses as it gives a deep, caramel, almost aniseed flavour to the biscuits. If you’re not a fan of molasses, try using maple syrup in it’s place.
Aquafaba: This is the liquid from a can of chickpeas! It is commonly used as a substitute for eggs, which is why it’s included in this cookie recipe.
Vanilla extract: A touch of vanilla adds flavour and a mild aroma to the cookies.
All purpose flour: Regular flour works best for these cookies, although you could also used spelt flour, I have not tried using a gluten-free flour to make these. Let me know in the comments section if you do and how they go for you!
Baking soda: This is the leavening agent for this recipe, as it releases carbon dioxide when baked creating a soft cookie.
Cinnamon: We can’t have cinnamon molasses cookies without a healthy dose of ground cinnamon. Of course, you can add more or less to the cookie dough depending on your personal taste.
Salt: If you’re a long time reader of ATD you’ll know that I like to add a touch of salt to all of my dessert recipes. Not only does it help to balance the sweetness, it acts as a flavour enhancer.
Granulated cane sugar: Cane sugar is mixed with ground cinnamon which the cookies are then rolled in. This helps to give them a crisp, crunchy outer shell. If you’d prefer to stray away from cane sugar, you can use coconut sugar in it’s place. If using coconut sugar however, do note that you won’t get as perfect a result as with cane sugar. I’ve tested these biscuits with both and the use of cane sugar makes a huge difference in helping the cookies to spread out and get crinkly.
LET’S MAKE VEGAN MOLASSES COOKIES
PREPARE THE COOKIE DOUGH
First cream together the wet ingredients with the sugar. Add the cashew butter, coconut sugar, molasses, aquafaba and vanilla extract to a stand mixer or large bowl and whisk for a couple of minutes until all the ingredients have been creamed together and mixed thoroughly.
In a separate bowl, mix together the dry ingredients. Sieve together the flour, baking soda, cinnamon and salt and stir to make sure everything is mixed evenly.
Add the dry ingredients to the bowl/mixer along with the wet ingredients and mix until they form a dough. This is a sticky dough, so you can use a stand mixer with a dough hook if you have one. If you’re not using a stand mixer, be prepared to get your hands in there and knead everything together until the ingredients comes together to form a dough.
CHILL AND PREP THE COOKIES
Cover the dough with clingfilm and refrigerate for at least an hour, you can keep it in the fridge the day before baking too.
Meanwhile preheat your oven to 175°C (350°F) about 10 minutes before baking.
Prepare the sugar coating by mixing together the granulated sugar and ground cinnamon in a small bowl.
Once the cookie dough has been chilled, scoop our golf ball sized pieces (approx 40g each) with a spoon or cookie scoop and roll them into balls with your hands. Roll the cookies in the cinnamon sugar and place them on a baking a lined with parchment paper. Use the back of a spoon to flatten the cookies.
PAN-BANG YOUR COOKIES
Bake the cookies for 8 minutes. Then remove from the oven and bang the baking tray on your work surface (pan-bang). Then place back in the oven to bake for another 2 minutes. Remove the cookies from the oven and pan-bang them again.
I know it sounds strange but this method of cookie making has become viral on the net for a reason. And we have Sarah Kieffer of The Vanilla Bean Blog to thank for that! The pan-banging technique which I adapted from Sarah’s post, helps to create nice flat and crinkly cookies. Here’s the full blog post about her pan banging chocolate chip cookies.
Allow the cookies to sit on the baking tray for 2 minutes before transferring to a cooling rack to cool completely. Store in an airtight container at room temperature.
WHY MAKE THIS RECIPE
- Crinkly, soft and flavoursome cookies
- Perfect for cinnamon lovers!
- Plant-based and Vegan-friendly
- Great for special occasions/thanksgiving/Christmas/holidays
- Easy to make
- Free from animal derived products
OTHER RECIPES THAT I THINK YOU’LL LOVE
Cinnamon Molasses Cookies (Vegan)
- ½ cup cashew butter
- ⅔ cup soft brown sugar or coconut sugar
- ⅓ cup molasses
- 2 tbsp aquafaba
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- Pinch salt
- ¼ cup granulated cane sugar
- 1 tsp ground cinnamon
- Add the cashew butter, coconut sugar, molasses, aquafaba and vanilla extract to a stand mixer or large bowl and whisk for a couple of minutes until all the ingredients have been mixed throughly.
- In a separate bowl, sieve together the flour, baking soda, cinnamon and salt.
- Add the dry ingredients to the bowl/mixer along with the wet ingredients and mix until they form a dough. If you're not using a stand mixer, use your hands to bring the ingredients together to form a dough.
- Cover the dough and refrigerate for at least an hour.
- Meanwhile preheat your oven to 175°C (350°F).
- Mix together the granulated sugar and ground cinnamon in a small bowl.
- Once the cookie dough has been chilled, scoop our golf ball sized pieces (approx 40g each) with a spoon or cookie scoop and roll them into balls with your hands.
- Roll the cookies in the cinnamon sugar and place them on a baking sheet lined with parchment paper. Use the back of a spoon to flatten the cookies.
- Bake the cookies for 8 minutes. Remove from the oven and bang the baking tray on your work surface (pan-bang). Then place back in the oven to bake for another 2 minutes. Remove the cookies from the oven and pan-bang them again.
- Allow the cookies to sit on the baking tray for 2 minutes before transferring to a cooling rack to cool completely.
- Store in an airtight container at room temperature.