Vegan Ginger Molasses Cookies

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Vegan Ginger Molasses Cookies
Source: LunchBoxBunch

Makes about: 15 cookies, tablespoon scoop
Prep time: 10 minutes
Bake time: 10 minutes

I made half of the original recipe. These cookies are fluffy and soft, nice ginger flavor and they don’t spread. I rolled them in 2 tbsp sugar.

1 cup flour
¼ cup+2 tbsp sugar
¾ tbsp ginger powder
½ tbsp fresh ginger
1/8 cup water (2 tbsp water)
2 tbsp to 1/6 cup tbsp molasses
1/6 cup vegetable oil
3/8 tsp salt
¼ tsp cinnamon
½ tsp vanilla
¼ tsp baking soda
1 tsp baking powder
extra sugar for rolling (2+ tbsp sugar)

1. Preheat oven to 350F.
2. Mix together vegetable oil, molasses, and water.
3. Mix in sugar, ginger powder and fresh ginger.
4. Mix in salt, cinnamon, vanilla, baking soda, and baking powder.
5. Mix in flour.
6. Scoop by tablespoons. Roll in sugar.
7. Place on prepared parchment-lined pan. Flatten before baking.
8. Bake 10 minutes. Enjoy!

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Fresh Ginger Cake

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Fresh Ginger Cake
Source: David Leibovitz

This ginger cake is very light, fluffy and moist. I thought it would have too strong of a ginger flavor, but it’s actually not too much at all (that is, unless you dislike ginger). I froze ginger beforehand to make it easier to grate.

Makes about: One 9×13 pan (original recipe suggests a 9.5’’ springform pan)
Prep time: 25 minutes (grating ginger takes a while)
Bake time: 35-40 minutes

4 oz fresh ginger, grated
1 cup molasses (mild is suggested; I used dark)
1 cup sugar
1 cup vegetable oil
2 ½ cups flour
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground black pepper
1 cup hot water
2 tsp baking soda
2 eggs, room temperature

Special equipment
Box grater

1. Preheat oven to 350F. Prepare pan by lining with parchment paper or by buttering it.
2. Grate the ginger (or chop until very fine).
3. Mix together hot water and baking soda.
4. Add in molasses, sugar, and oil.
5. Stir in ginger.
6. Mix in flour, cinnamon, cloves, and black pepper.
7. Add eggs. Mix until combined.
8. Pour into prepared pan and bake about 30-40 minutes, or until a knife inserted into the center comes out clean. Let cool before serving! Bake time will be longer with a greater depth of batter (as with a smaller pan).

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Fat Free Ginger Cookies


Fat Free Ginger Cookies
Source: David Lebovitz

These chewy cookies are soft and spicy. They’re amazing for being fat free, although I personally prefer the normal butter-packed ones. Also, even though they are fat free, I don’t think you can really call them healthy.

Makes about: 20 cookies
Prep time: 10 minutes
Bake time: 10-13 minutes

1 cup brown sugar
¼ cup applesauce
1/3 cup molasses
2 large egg whites, room temperature
2 ¼ cups flour
1 tsp baking soda
2 ½ tsp ground cinnamon
1 ½ tsp ground dried ginger
¼ tsp ground cloves
½ tsp black pepper
¼ tsp salt
½ cup finely-chopped candied ginger (optional)
~½ cup additional sugar for rolling the cookies

Baking pans

1. Preheat oven to 350F. Prepare baking pans with parchment paper, or grease them well.
2. Mix together brown sugar, applesauce, molasses, and egg whites.
3. Stir in baking soda, cinnamon, ginger, cloves, pepper, and salt.
4. Mix in flour until completely combined.
5. Stir in candied ginger if desired.
6. Chill cookie dough until firm enough to roll into balls. (Chilling helps the dough not be too sticky). Sticking it in the freezer for about 30 minutes should be enough.
7. Scoop the dough out using a spoon and roll into balls. Roll cookies in the sugar.
8. Place on prepared baking pan with some space (the cookies spread a little). Bake for 10-13 minutes, or until cookies look like they are barely set in the center.
9. Let cool and enjoy!


Peanut Mini-Blossom Cookies

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Peanut Mini-Blossom Cookies
Source: Joy of Baking

Instead of having a chocolate kiss pressed into the center, these cookies have a large chocolate chip pressed into the center (hence, mini-blossoms). The combination of peanut butter and chocolate is quite delicious ☺ Of course, you can feel free to follow the original recipe, which uses regular-sized kisses.

Makes about: 60 tiny cookies
Prep time: 15 minutes
Bake time: 8-10 minutes

½ cup unsalted butter
¾ cups peanut butter
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 tsp vanilla
2 tbsp milk
1 ½ cups all purpose flour
1 tsp baking soda
¼ tsp salt
1/3 cup sugar (for coating—optional)
48 unwrapped chocolate kisses (I used 60 chocolate chips)

Special equipment
Baking pans

1. Preheat oven to 350F. Prepare baking pans by lining with parchment paper or by greasing.
2. Cream together butter and peanut butter until smooth.
3. Add in brown sugar, sugar, and egg. Blend until smooth.
4. Stir in vanilla and milk and mix until well combined.
5. Add in flour, baking soda, and salt. Mix until fully combined.
6. Using your hands, form the dough into small balls. Roll in sugar if desired, and place on baking pans.
7. If using semi-sweet chocolate chips, you can press the chocolate chips into the center of the cookies before baking. If you are using the chocolate kisses, you should first bake the cookies, then press in the chocolate kisses. This is so that the chocolate will not blister or melt while in the oven.
8. Bake for 8-10 minutes, or until cookies are lightly browned. If using chocolate kisses, gently press the chocolate into the soft cookie.

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Peanut Butter Bars with Chocolate Chips


Peanut Butter Bars with Chocolate Chips
Adapted from Smitten Kitchen

Rich, peanut butter chocolate chip bar cookies—perfect for the peanut lover!

Makes about: 24
Prep time: 10 minutes
Bake time: 40-45 minutes

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups sugar
1 cup peanut butter
3 large eggs
2 tsp vanilla
2 cups all-purpose flour
1 ½ cups semisweet chocolate chips
½ tsp salt

9×13 pan lined with parchment paper

1. Preheat oven to 350F.
2. Cream butter until smooth (using a fork, hand mixer, or your hands).
3. Stir in peanut butter. Mix until smooth.
4. Mix in sugar.
5. Beat in eggs.
6. Add vanilla.
7. Stir in flour and salt.
8. Mix in chocolate chips.
9. Scrape into prepared pan and make sure it’s evenly distributed.
10. Bake 40-45 minutes until golden brown.