Sunday, 22 November 2015

Chewy Vegan Molasses Cookies

Lately, I've been doing lots of online Christmas shopping and it's definitely giving me holiday fever. I found a festive cookie recipe on Faring Well and I just had to try them. These vegan cookies are the perfect combination of soft and chewy, a great treat along side a large glass of (plant) milk!
  


Start by combining four to six tablespoons of pure maple syrup (depending on your desired sweetness), two tablespoon of blackstrap molasses, a quarter cup of melted coconut oil as well as four and a half teaspoons of pumpkin pie spice and a pinch of salt into a mixing bowl. Mix until well combined. 

To the wet ingredients, add half a teaspoon of baking powder, one cup of spelt flour and half a cup of oat flour. Mix until well combined and set aside for a few minutes to allow the baking powder to activate. 


Line a baking tray with parchment paper. Form dough into ten cookie balls. Each cookie dough ball will have approximately one tablespoon of mixture. Place the cookie dough balls on the lined baking tray, leaving enough space between them to expand. Lightly press on the cookie dough balls to flatten them. 




Top with a few crushed pumpkin seeds, if desired. 


Bake at 325oF for 9 minutes. 
Remove from the oven and slide the parchment paper off of the baking tray, onto the counter to allow the cookies to cool. Set aside for a few minutes to cool and dig in!



Chewy Vegan Molasses Cookies
Makes 10 cookies

Recipe adapted from Faring Well

Ingredients:
4-6 tbsp pure maple syrup
2 tbsp blackstrap molasses 
1/4 cup coconut oil, melted
4 1/2 tsp pumpkin pie spice
pinch of sea salt
1/2 tsp baking powder
1 cup spelt flour
1/4 oat flour
pumpkin seeds (optional)

Instructions:
  1. Preheat oven to 325oF.
  2. Mix all the wet ingredients and spices together in a mixing bowl.
  3. Add in flour and baking powder. Mix until uniform. 
  4. Let sit for a few minutes to allow the baking powder to activate. 
  5. Line a baking sheet with parchment paper. Form dough into ten cookie balls and place on the tray. Allow enough space between the cookies to expand. Slightly press on the cookie dough balls to flatten them out. 
  6. Top with crushed pumpkin seeds (optional.)
  7. Bake for 9 minutes. 
  8. Remove from the oven and slide parchment paper off the baking tray onto the counter to allow them to cool.