Vegan Soft and Chewy Molasses Cookies


Prep 30 mins         Cook 10 mins        Makes 18 crown cookies



1 generous tbsp ground flax seeds

4 tbsp water



75 g plain or all purpose flour

75 g tapioca flour 

2/3 tsp baking soda (sieve if lumpy)

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg



60 g (1/2 cup) soft brown sugar -

4 tbsp unsulphured dark molasses

70 ml (1/3 cup) light vegetable oil (I used sunflower)

11/2 tsp vanilla extract

1/4 tsp salt




Preheat oven at 180 C (350 F)). Line a baking tray with parchment paper.


Combine the flax seeds and water in a small bowl, stir well and set aside until thick and gummy.


Combine and whisk together the flours, baking soda, cinnamon, ginger and nutmeg. 


In a separate bowl, combine the sugar, molasses, oil, vanilla, salt and flax seed paste and whisk until smooth. Stir in the flour mixture with a large spoon until a smooth dough forms.


Roll out dough on a clean surface to a thickness of 5 mm (1/5 in) and cut out cookies with your favourite cutter.Use a wide, thin bladed spatula to transfer cookies to baking tray as they are soft.  Gather up trimmings, reroll and cut more cookies until dough is used up. 


Put tray of cookies into freezer for 15 minutes before baking for 10 -12 minutes or until cookies are golden and slightly puffed. Don't overbake.


Remove from oven and leave on trays for 5 minutes before transfering to cooling rack. When cold, store in air tight containers.


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