Experience the warm and inviting flavors of traditional molasses cookies, elevated with a hint of citrus and nutmeg. These vegan delights are perfect for cozy afternoons or festive gatherings!
Ingredients
- 1 cup unsulfured molasses
- 1/3 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon sea salt
- Zest of 1 orange
- 1/4 cup coarse 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, melted coconut oil, brown sugar, almond milk, and vanilla extract. Whisk until the mixture is smooth and well combined.
In a separate bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and sea salt. Add the orange zest for a zesty twist.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
Using a tablespoon or a cookie scoop, portion out the dough and roll it into balls. Roll each ball in the coarse sugar to coat evenly.
Place the sugar-coated dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the tops are set but still soft. The cookies will continue to firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your spiced molasses cookies with a cup of your favorite vegan milk or tea!