Indulge in the rich, warm flavors of these vegan molasses cookies that feature a delightful hint of spice and an unexpected addition of tahini for creaminess. Perfect for sharing or savoring on your own!
Ingredients
- 1 cup unsulfured molasses
- 1/2 cup tahini
- 1/2 cup coconut sugar
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (can substitute with whole wheat flour for a healthier option)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
- 1/2 cup chopped walnuts or pecans (optional)
- Extra coconut sugar for rolling
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the unsulfured molasses, tahini, coconut sugar, almond milk, and vanilla extract. Whisk together until smooth and well blended.
In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, and sea salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped walnuts or pecans at this stage for an added crunch.
Using your hands or a cookie scoop, form the dough into small balls, about 1 inch in diameter. Roll each ball in coconut sugar to coat and place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with your palm to create a thicker cookie that won’t spread too much during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. They will firm up as they cool, so avoid over-baking!
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your decadent vegan molasses cookies with a warm cup of tea or coffee, and savor the delightful flavors and textures!