I have officially worked my brain to capacity. 30+ peer reviewed articles and legal statutes later and I think I have enough knowledge to craft an adequate position paper on the martial rights of persons with disabilities (fingers crossed). I have left a permanent impression of myself on my couch the past few afternoons as I have chipped away at my scholastic to-do list. So what I need now is refueling, both mentally, creatively and physically. Which is where these cookies come in. I have a basic cookie dough recipe I tend to use for the base of all my cookies and lately I have been craving ginger snap, so I decided to play around. The result was fantastic on the first attempt.
Oh, and they’re vegan.
And another thing, the only real molasses in them is in the brown sugar. So they’re healthier than the traditional variation of this cookie.
Alas, in my books today was a successful day -cookies and academics included.
Chewy, Gooey, Ginger Molasses Cookies
Makes 18 cookies
- 1 1/2 cups flour
- 1/2 cup brown sugar (or sugar substitute like splenda or stevia)
- 1/2 tsp. baking soda
- 1 and 1/2 tbsp of ground ginger
- 1/2 cup of liquid oil of your choice (canola, vegetable, olive etc.)
- 1 Tbsp. vanilla
- 1 Tbsp. agave nectar
- 1 Egg or Egg Replacer equivalent of 1 egg (Vegan Option)
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper
- In a large mixing bowl, combine the flour, sugar, baking soda and ginger.
- In a smaller mixing bowl, whisk together the oil, vanilla, agave nectar and egg (or egg replacement).
- Pour the wet mixture into the dry and knead dough with your hands until combined.
- In a small place combine the remaining sugar and cinnamon.
- Take a table spoon sized amount of dough, roll it into a ball and place onto the baking sheet.
- Place in the oven and bake for about 7 minutes or until the bottoms of each cookie turn golden brown.